Sausage and bacon mustard hotdogs recipe

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serves: 4
Cost: not
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  • Instead of traditional hotdogs, serve these sausage and bacon mustard wraps with caramelised onions at your next barbecue.


    • 4 thin sausages
    • 12 tbsp Dijon mustard
    • 4 rashers of smoked streaky bacon
    • 4 small white bread rolls, split in half
    • Dijon mustard, to spread
    • Watercress, to serve
    • For the caramelised onions
    • 12 tbsp olive oil
    • 1 large onions, peeled and thinly sliced
    • 1 garlic clove, peeled and finely chopped
    • 55g (2oz) soft brown sugar
    • 1tbsp red wine vinegar
    • Salt and pepper


    • Pre-heat the oven to 190°C (375°F, gas mark 5).

    • Brush each sausage generously with the Dijon mustard. Wrap a rasher of streaky bacon around each sausage and then place on a non-stick baking tray.

    • Season with a little salt and pepper and bake the sausage wraps for approximately 20-25 mins, turning occasionally, until the sausages are cooked through and the bacon is crispy.

    • Meanwhile, for the caramelised onions, heat the oil in a non-stick frying pan and sauté the onion and garlic for a few minutes, to soften. Add the sugar, vinegar and seasoning and cook on a low heat for a further 10-15 mins until the onions are caramelised.

    • Spread a little Dijon mustard onto the bread rolls and scatter with watercress. Remove the sausage wraps from the oven and arrange on top.

    • Remove the caramelised onions from the heat, spoon on top of the sausages then serve.

    Top tip for making Sausage and bacon mustard hotdogs

    Store any excess caramelised onions in a kilner jar (rubber-sealed, screw-topped jar) for later use.

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