We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
Melting cheese dogs with mustard onions
Serves 6 | prep 45 mins | total time
Melting cheese dogs with mustard onions
Subscribe to Sainsbury's magazine
Serves 6 | prep 45 mins | total time
Fire up the BBQ for these melting cheese hotdogs topped with mustard onions
Rate
Nutritional information (per serving)
Calories
390Kcal
Fat
20gr
Saturates
8gr
Carbs
31gr
Sugars
5gr
Fibre
3gr
Protein
19gr
Salt
1.5gr
Ingredients
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 tbsp cider vinegar
- 1 tbsp wholegrain mustard
- 6 pork sausages, or jumbo hot dogs
- 3 Red Leicester or other cheese slices
- 6 hot dog buns, split
Step by step
Get ahead
Cook the mustard onions a few hours ahead
- Heat a large frying pan and add the olive oil. When hot, add the onion and some seasoning. Cook on a medium-high heat for 5 minutes, stirring occasionally. Turn down to low and cook for another 10 minutes until caramelised and golden. Add the vinegar and mustard and cook for another 2-3 minutes. Remove from the heat and leave to cool.
- Meanwhile, heat the barbecue, or alternatively use a griddle pan. Cook the sausages for about 20 minutes, turning regularly, until browned and cooked through. Break each cheese slice in half and put a piece on each sausage. Push the sausages close together on the barbecue grill so that the cheese stays in place. Cook until the cheese has melted, about 2 minutes. If cooking inside, put them under the grill to melt the cheese.
- Place the cheese-topped sausages in the buns and top with the mustard onions, gherkins and tomato chutney, if you like.