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Honeyed Hot Dog and Smoky Caramelised Onions

Honeyed Hot Dog and Smoky Caramelised Onions

Serves 2 | with a Dressed Side Salad
Recipe Development Team
Recipe Development TeamUpdated on June 19, 2026
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Calories
: 
629 kcal
Protein
: 
21.2g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Wheat
  • Cereals containing gluten
  • Barley
  • Cereals containing gluten
  • Egg
  • Milk
  • Oats
  • Rye
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

British Hickory Smoked Sausages

(Contains: Sulphites)

1 unit(s)

Onion

1 unit(s)

Garlic Clove

26 grams

Smoky Base Paste

30 grams

Honey

1 unit(s)

Brioche Hot Dog Buns

(Contains: Wheat, Cereals containing gluten May contain traces of: Barley, Cereals containing gluten, Egg, Milk, Oats, Rye, Soya)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar

1 tbsp

Olive Oil

Energy (kJ)2633 kJ
Energy (kcal)629 kcal
Fat22.6 g
of which saturates7.2 g
Carbohydrate66.5 g
of which sugars23.7 g
Dietary Fibre5.2 g
Protein21.2 g
Salt3 g
Potassium96.6 mg
Calcium21 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Garlic Press
•Large Frying Pan

Cooking Steps

PDF
Cook the Sausages
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop the sausages onto a lined baking tray.

c) When the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

Caramelise the Onions
2

a) In the meantime, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large frying pan on medium heat.

c) Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

d) Once golden, add the smoky base paste, garlic and half the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Warm the Buns
3

a) When the sausages have 5 mins remaining in the oven, drizzle the honey over the sausages. Return to the oven for the remaining 5 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) In the meantime, slice the buns down through the middle (but not all the way through) and pop them onto a baking tray. Warm through in the oven, 2-3 mins.

Assemble and Serve
4

a) Meanwhile, combine in a medium bowl the cider vinegar, olive oil and the remaining sugar (see pantry for both amounts). 

b) Add the baby leaf mix to the cider vinegar dressing and toss to coat. Share between 2 plates.

c) Once cooked, pop the honey glazed sausages in the warm hot dog buns.

d) Top with the smoky caramelised onions to finish.

Enjoy!

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