It's Bonfire night, and in the lead up to it I've been asking around for peoples favourite foods this time of year. For me, Bonfire night always sticks out in my mind as the first time when you really start to notice the shorter days and colder nights.
I always remember going to various bonfire night displays in local rugby clubs (even when we were living in Cornwall), and the smell of the bonfire and fireworks, feeling really cold for the first time since spring and wearing my hat, scarf and gloves for the first time since summer.
I always end up with a greasy burger or hot dog on bonfire night, and toffee apples. Most of you tell me that chilli con carne is your favourite food this time of year, so if that's more your thing please take a look at my recipe for minced beef chilli, I also have a chilli chicken recipe.
But for this post, I had to stick to what I know. So here is my sticky honey and mustard glazed sausage recipe, perfect as a bit of a 'posh' hot dog, and eating while watching the fireworks.
(Serves 3)
Ingredients
6 good quality butchers pork sausages
2 teaspoons good quality honey (I usually use Manuka)
1 teaspoon wholegrain mustard
1 medium cooking onion
Large glug of olive oil (approx 2 tablespoons)
2 cups water
soft hot dog rolls to serve
Method
- Preheat your oven at 180 'C
- In a small glass add the olive oil, honey and mustard and mix well
- Place your sausages in a non stick/enamel tin or in a terracotta pot. If using a normal baking tray I'd advise lining with baking parchment first for ease of cleaning and to stop the sausages catching.
- Cut the Onion into large sections and place in the tin along with the sausages
- Pour over the oil, honey and mustard mixture, and mix well to make sure all the sausages are covered.
- Place in the oven for 1 hour to allow them to be cooked through and well browned
- **TIP** To stop the sausages and onions catching, regularly check and pour a little water in the bottom of the pan. This stops them catching and sticking to the bottom but will evaporate while cooking so don't worry you won't end up with soggy sausages!
Serve with a soft roll and a little brown sauce, for the perfect autumnal hot dog
