Hot dogs, but done properly.
Juicy HECK! Chicken Cumberland Sausages loaded into toasted rolls with sweet, sticky beer onions, a mustardy kick and fresh peppery watercress. Perfect for weekend lunches, BBQs or an easy midweek dinner that feels like a bit of an upgrade.
Serves 4
What you’ll need
- 8 HECK! Chicken Cumberland Sausages
- 4 large hot dog rolls
- 2 large onions, thinly sliced
- 330ml ale
- 1 tbsp brown sugar
- 1 tsp wholegrain mustard
- 1 tsp Dijon mustard
- 1 tbsp butter
- 1 tbsp olive oil
- 100g watercress
- Salt & freshly ground black pepper
Method
- Cook the HECK! Chicken Cumberland Sausages following the pack instructions until golden and cooked through.
- Meanwhile, heat the butter and olive oil in a large frying pan. Add the sliced onions and cook gently for around 10 minutes, stirring occasionally, until soft and caramelised.
- Sprinkle over the brown sugar and cook for a further 2 minutes, until the onions are glossy.
- Pour in the ale and simmer until reduced into a rich, sticky glaze.
- Stir through the wholegrain mustard and Dijon mustard, then season to taste with salt and pepper.
- Lightly toast the hot dog rolls until warm and slightly crisp.
- Fill each roll with 2 HECK! Chicken Cumberland Sausages, spoon over plenty of sticky beer onions and finish with a generous handful of watercress.
Top Tip
Swap the ale for apple cider if you fancy a slightly sweeter twist, or finish with crispy onions for extra crunch.
Juicy sausages. Sticky onions. Hot dogs, properly done.