Hot Diggedy Dogs Bonfire Bangers In Wraps Hot Dogs Sausages Recipes

HOT DIGGEDY DOGS! BONFIRE BANGERS IN WRAPS (HOT DOGS/SAUSAGES)

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.

HOT TOULOUSE SAUSAGES WITH A TOMATO, CAPER AND SHALLOT SALAD

Steps:

• For the dressing, whisk the mustard, vinegar and garlic together in a small bowl, then very gradually whisk in the oil to make a thick, emulsified dressing. Season to taste with salt and pepper and set to one side.
• Grill or fry the sausages for 8 minutes, turning them over now and then, until nicely browned all over.
• Meanwhile, overlap the tomato slices on a large, oval platter and sprinkle with a few sea salt flakes and ground black pepper. Scatter over the shallots and the capers.
• Lift the sausages onto a board and slice each one on the diagonal into 4 pieces. Whisk 2 tablespoons of warm water into the dressing to loosen it a little, then drizzle over the salad.
• Arrange the sausages randomly over the top of the tomatoes, sprinkle with the chopped parsley and serve while the sausages are still hot.