Maple bacon, caramelised onions and our Irresistible Cumberland sausages will make these hot dogs a summer favourite…
INGREDIENTS
- 6 rashers Co-op Irresistible air dry cured smoked streaky bacon
- 1 tbsp Co-op pure Canadian maple syrup
- 1 tbsp Co-op unsalted butter
- 1 tbsp Co-op olive oil
- 2 large red onions, thinly sliced
- 1 tbsp Co-op balsamic vinegar of Modena
- 6 Chelmsford Star Cumberland Sausages
- 6 Co-op white finger rolls
- 2 tbsp chopped flat leaf parsley
METHOD
- Preheat the oven to 200°C/fan 180°C/gas 6
- Arrange the bacon on a lined tray and bake for 12-15 mins, until beginning to crisp
- Brush with the maple syrup and return to the oven for 3-5 mins more, until sticky
- Meanwhile, heat the butter and oil in a frying pan and cook the onion over a low heat for 20 mins, stirring occasionally
- Add the balsamic vinegar and cook for another 10 mins
- Cook the sausages according to the pack instructions
- Split the rolls and fill with the sausages and sticky onions
- Finish each roll with a rasher of bacon and a sprinkling of chopped parsley to serve
