Scandi Style Hot Dogs in Redcurrant Sauce

Meanwhile, pop the sausages onto a baking tray.

When the potatoes have been in the oven for 10 mins, bake the sausages 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.

Add the lardons to the potato tray. Roast until golden, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

While everything's in the oven, halve, peel and thinly slice the onion.

Quarter, core and thinly slice the apple (no need to peel).

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.

When the sausages and potatoes have 15 mins remaining, heat the butter (see pantry for amount) in a large frying pan on medium heat. 

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

Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

When the onions are caramelised, stir the ketchup (see pantry for amount) and redcurrant jelly into the onions to make your sauce.

Just before everything's ready, slice the buns top down through the middle (but not all the way through) and pop them onto a baking tray and into the oven to warm through, 2-3 mins.

Add the rocket and apple to the salad dressing and toss.