Pigs in Blankets Hot Dogs with Jalapeños and Onions
A Christmas classic made into a hot dog
Who says pigs in blankets are just a treat reserved for Christmas? With sausages wrapped in bacon, fried onions and tangy tomato relish all inside a golden Brioche Hot Dog Roll, elevate a delicious Christmas classic. For a little extra spice, why not try adding some jalapeños.
4 St Pierre Brioche Hot Dog Rolls
12 cocktail sausages
6 rashers streaky bacon
1 large onion, thinly sliced
1 tbsp olive oil
Sliced jalapeños from a jar
- Preheat the oven to 200° C / 180° C fan / Gas Mark 6. Cut the bacon rashers in half and wrap a half rasher round each cocktail sausage, then place on a greased baking tray. Cook in the oven for 20-25 minutes or until cooked through and golden.
- 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.
- 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.
- Add a spoonful of caramelised onions and some sliced jalapeños, then add three pigs in blankets to each roll. Serve with any remaining onions and extra jalapeños on the side.