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 DIGGITY DOG
We're fans of hot dog buns around here, but we were awfully impressed by these hot dogs wrapped in refrigerated soft breadsticks and baked 'til golden.
Provided by My Food and Family
Categories Home
Time 25m
Yield 12 servings
Number Of Ingredients 2
Steps:
- Heat oven to 350ºF.
- Unroll breadstick dough; separate into strips. Wrap 1 strip in spiral fashion around each frank; place on baking sheet.
- Bake 15 min. or until breadsticks are golden brown and franks are heated through, turning after 8 min.
Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
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