Bonfire hot dogs are a family favourite – best served whilst watching fireworks of course! The sweetcorn salsa in this delicious recipe gives a freshness to the dish and the onions are a bonfire night classic. Add an extra side of sweet potato fries with a hint of chilli for a bonfire night feast.
Pre-heat the oven to 180C (fan)/ 200C/400F/gas mark 6. Place the Quorn sausages on a baking tray and brush with a little oil. Cook for 12 minutes.
Heat the olive oil in a saucepan over a medium heat. Add the sliced onion and sauté for 10 minutes. Halfway through cooking add one tablespoon of water.
Add the mustard powder and cook for a further minute. Season to taste.
For the Sweetcorn Salsa, heat a griddle pan over a high heat. Place the sweetcorn onto the griddle and char turning regularly. Remove from the griddle, allow to cool then remove the corn kernels. Place the kernels into a bowl.
Add the tomatoes, onion, chilli, coriander and lime juice. Season to taste.
To serve, slice the hot dog buns, top with a Quorn Best of British Sausage and serve topped a choice of ketchup, mustard and bonfire onions. Serve with a side of sweetcorn salsa and sweet potato fries (optional).
Chefs tip
In summer, why not swap the sweetcorn for mango or pineapple for sausages cooked on the BBQ.
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