HOT DIGGEDY DOGS! BONFIRE BANGERS IN WRAPS (HOT DOGS/SAUSAGES)
A deliciously different way of serving up Hot Dogs for Bonfire Night or Halloween! Choose your favourite bangers or dogs, mine are high meat content Lincolnshire sausages with herbs, then oven bake them for ease with sticky roasted mustard coated onions - all in one pan! Serve with lashings of tomato relish or tomato ketchup for a great comfort dish on the run! The great thing about this recipe is that it can also be kept warm in the oven, whilst the spooky activities are in action, or dad is still trying to light the DAMP fireworks in the garden!! If you are serving this to little ones who may not like the mustard, just leave it out and add a little tomato puree instead for a tomatoey onion taste. (Edited and adapted from a Good Food recipe, 2007)
Provided by French Tart
Categories Lunch/Snacks
Time 35m
Yield 6 Hot Diggedy Dogs, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to Fan180C/ conventional 200C/400F/gas 6. Pour the oil into the tin and put it in the oven for a couple of minutes to heat up. Add the sausages to the hot tin and roast for 10 minutes.
- Push the sausages to the outer edges of the tin and scatter the sliced onion in the centre.
- Stir the wholegrain Dijon mustard through the the onion slices, and then add some salt and pepper; turn them to coat in the hot oil at the bottom of the tin.
- Return to the oven for 10-15 minutes until the sliced onions are golden and the sausages are completely cooked through.
- Briefly heat the flour tortillas in the oven, microwave or in a dry frying pan to make them softer and easier to roll.
- Place a sausage and some onion mixture on each one, top with a spoonful of relish and roll, folding the bottom over. Serve straight away, wrapped in paper napkins.
Nutrition Facts : Calories 233, Fat 19.5, SaturatedFat 5.5, Cholesterol 40.3, Sodium 385.7, Carbohydrate 5.2, Fiber 0.8, Sugar 2.2, Protein 9
HOT DIGGEDY DOGS
Bonfire night wouldn't be complete without bangers - here, sausages and onion roast together in the oven
Provided by Silvana Franco
Categories Dinner, Side dish, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Pour the oil into the tin and put it in the oven for a couple of minutes to heat up. Add the sausages to the hot tin and roast for 10 minutes.
- Push the sausages to the outer edges of the tin and scatter the sliced onion in the centre. Sprinkle the onion slices with the mustard seeds and some salt and pepper and turn them to coat in the hot oil at the bottom of the tin. Return to the oven for 10-15 minutes until the sliced onions are golden and the sausages are completely cooked through.
- Briefly heat the flour tortillas in the oven, microwave or in a dry frying pan to make them softer and easier to roll. Place a sausage and some onion on each one, top with a spoonful of relish and roll, folding the bottom over. Serve straight away, wrapped in paper napkins.
Nutrition Facts : Calories 351 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.79 milligram of sodium
HOT DOGS WITH THE WORKS
"What screams summer more than grilled hot dogs?" asks Maria Regakis of Somerville, Massachusetts. She places hot dogs in buns before topping them with a zesty cheese sauce and grilling them in a double layer of foil.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the cheese, tomato, onion and relish. Place hot dogs in buns; top with cheese mixture. , Wrap each hot dog in a double thickness of heavy-duty foil (about 12x10 in.). Grill, covered, over medium-hot heat for 8-10 minutes or until heated through. Open foil carefully to allow steam to escape.
Nutrition Facts :
HOT DOG HOAGIES
Knock it out of the ball park with these Hot Dog Hoagies at your next party. Baked with thinly sliced onions and steak sauce, then served on French bread rolls, these hearty summertime hoagies make for the perfect summertime bite.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Spread half the onions onto bottom of 13x9-inch baking dish.
- Cut each frank lengthwise in half, being careful to not cut all the way through to opposite side of frank. Place, cut-sides down, over onions in dish; top with remaining onions. Drizzle with steak sauce.
- Bake 20 min. or until onions are tender. Serve franks in rolls topped with onions and sauce.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 1010 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 8 g, Protein 10 g
FRIED BACON WRAPPED HOT DOG
An all-beef hot dog wrapped with bacon, then fried...Thanks to my friend DJ who introduced me to this. Add any toppings you can think of.
Provided by Amy Burrows
Categories Meat and Poultry Recipes Pork
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Wrap each hot dog with a strip of bacon; secure with a toothpick. Refrigerate wrapped hot dogs while heating oil.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry hot dogs in batches in the preheated oil until bacon is crispy and browned, 2 to 5 minutes. Drain on a paper towel-lined plate. Serve hot dogs in toasted buns.
Nutrition Facts : Calories 412 calories, Carbohydrate 23.1 g, Cholesterol 33.8 mg, Fat 30.1 g, Fiber 0.9 g, Protein 11.8 g, SaturatedFat 8.4 g, Sodium 910.6 mg, Sugar 4.2 g
HOT DOG WRAP OLé
Give the hot dog buns a rest and wrap your franks with salsa and pepper jack cheese in warmed whole wheat tortillas instead. Olé, indeed!
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Grill franks 7 to 9 min. or until heated through, turning occasionally.
- Top tortillas with 2% Milk Singles, lettuce, franks and salsa; roll up.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1130 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 2 g, Protein 14 g
BURGER OR HOT DOG BUNS
This recipe can be used to make either hamburger buns or hot dog buns. My husband says they are 'top of the line.' Nice and soft.
Provided by Sally
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
- In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
- Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
- Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
- For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 39.1 g, Cholesterol 27.3 mg, Fat 5.1 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 333.6 mg, Sugar 3.2 g
BANGERS WITH FRUITY GRAVY
Fruit chutney is so great to cook with, the flavour it gives is wonderful. Enjoy this simple UK inspired dish with mashed potatoes. My kids love this, but I think all kids love sausages with gravy. What I like is that I can have dinner on the table in 20 minutes.
Provided by cookingpompom
Categories European
Time 23m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Fry and cook the sausages until done.
- Prepare your gravy (as per the packet or your own recipe) in the pan which the sausages were cooked and add the chutney. Stir well, simmer until thick and cooked.
- Add Sausages back to the pan so they get coated in gravy.
- Serve over mashed potatoes.
Nutrition Facts : Calories 696.1, Fat 55.4, SaturatedFat 18.4, Cholesterol 144.7, Sodium 2434.3, Carbohydrate 14.2, Fiber 0.5, Protein 32.8
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