Pigs in Blankets Hot Dogs with Jalapeños and Onions

• 4 St Pierre Brioche Hot Dog Rolls
• 12 cocktail sausages
• 6 rashers streaky bacon
• 1 large onion, thinly sliced
• 1 tbsp olive oil
• Tomato relish
• Sliced jalapeños from a jar

1. Preheat the oven to 200° C / 180° C fan / Gas Mark 6
2. Cut the bacon rashers in half and wrap a half rasher round each cocktail sausage, then place on a greased baking tray
3. Cook in the oven for 20-25 minutes or until cooked through and golden
4. Meanwhile, add the oil to a large non-stick frying pan and cook the onions over a low heat, stirring frequently for 20 minutes until lightly golden and caramelised
5. When the sausages are nearly ready, pop the Brioche Hot Dog Rolls in the oven for a minute just to warm through, then remove and open them up on a plate and spread a little tomato relish over the base of each one
6. Add a spoonful of caramelised onions and some sliced jalapeños, then add three pigs in blankets to each roll
7. Serve with any remaining onions and extra jalapeños on the side

Bon appétit!