So here as promised is the amazing but again very simple to make maple-glazed hot dogs with mustardy onions.
 
As you will of seen on my previous post, I served these with spicy potato wedges, but as Bonfire Night will soon be upon us I think these would be gorgeous to have a round a bonfire with a yummy hot chocolate or a glass of mulled cider, finished off with toffee apples and toasted marshmallows, now doesn’t that sound just perfect.
 
I will also be taking the idea of glazing the sausages in maple syrup for cooking everyday sausages and serving them with mashed potatoes with my boston baked beans http://dianastaveley.blogspot.com/2011/09/boston-baked-beans-with-crisp-pork.html, as the taste was out of this world and my very sweet tooth greatly appreciated it.
 
So there you have it, two very sort posts, typed up on my new MAC Air, feeling very proud of myself and very geeky, apart from a couple of glitches I don’t think I have struggled to much and look forward to getting to grips with what this little beauty can do. Here’s to some happy blogging at break neck speeds.
 
Buon appetito
Recipe from Good Food : Serves 4
 
8 good-quality pork sausages
2 tbsp sunflower oil
2 onions , thinly sliced
1 tsp yellow or black mustard seeds
2 tbsp maple syrup
4 part-baked mini baguettes (or cut a French stick into 4 pieces)
1 tbsp Dijon mustard
large pinch brown or muscovado sugar
2 tsp wine or cider vinegar
 
Heat oven to 200C/180C fan/gas 6.
 
Place the sausages in a non-stick baking tray and roast for 20 mins.
 
Meanwhile, heat the oil in a frying pan and cook the onions and mustard seeds together for 10-15 mins until softened and golden.
 
Remove the sausages and brush with maple syrup.
 
Pop the baguettes onto the same baking tray. Increase the oven to 220C/200C fan/gas 7 and return the tray for 5-8 mins until the sausages are dark, shiny and cooked through.
 
Stir the mustard, sugar and vinegar into the onions until the sugar has melted.
 
Cut the baguettes open across the top and put 2 sausages into each. Spoon over the mustardy onions and serve.

 

Goes really well with: