Christmas Pigs In Blankets Brioche Hot Dogs

• 4 St Pierre Brioche Hot Dog Rolls
• 8 chipolata sausages
• 8 slices of streaky bacon
• 4 slices of Emmental cheese
• 1 onion, finely sliced
• 1 tsp vegetable oil
• Sauce – ketchup, brown sauce, mustard mayonnaise or cranberry sauce

1. Preheat the oven to 190°C / Fan 170°C / Gas Mark 5
2. Take two chipolata sausages and wrap together with a slice of streaky bacon
3. Place in an ovenproof dish or baking tray and cook for 25-30 minutes, turning each one over halfway through the cooking time
4. For the last two minutes of cooking, heat the St Pierre Brioche Hot Dog Rolls – opened up on a baking tray
5. Then remove the bacon-wrapped sausages and Brioche Hot Dog Rolls from the oven
6. Meanwhile, heat the vegetable oil over a medium heat in a small frying pan and then add the sliced onion and cook for 8-10 minutes until the onions have softened. Set aside once cooked
7. To make each Pigs In Blanket Hot Dog Roll, add a slice of Emmental cheese inside a slightly warmed St Pierre Brioche Hot Dog Roll
8. Then place a set of bacon-wrapped sausages inside the Hot Dog Roll, followed by some cooked onions and a dollop of your sauce of choice

Bon appétit!