Tangy Tomato Hot Dogs
A fantastic way of incorporating MOR goodness into the kids’ meals! Perfect for family gatherings and BBQs. Create a meal that brings everyone together with this tangy twist on the classic hot dog.
|1 Packet of 12 MOR Pork Chipolatas with Tomatoes
|2 tbsp olive oil
|2 red onions, halved, thinly sliced
|2 tbsp balsamic vinegar
|12 small hot dog rolls, split
|12 flat-leaf parsley sprigs
|Potted ketchup to serve
MOR Pork Chipolatas with Tomatoes nutritional information
Heat up a frying pan
Heat oil in a frying pan over medium heat. Add the onion and cook, stirring, for 10-12 minutes until softened and browned.
Fry the onion
Next increase the heat to high, add balsamic and stir over high heat for 2-3 minutes to caramelise. Once caramelised transfer to a bowl, season well, then cool. (The caramelised onion will keep, covered in the fridge, for up to 5 days).
barbecue the sausages
Now cook sausages on a barbecue preheated to medium for 8-10 minutes, turning until browned and cooked through. (Or preheat oven to 180C and cook for 15-20 minutes on an oiled baking tray). Once cooked allow the sausages to cool.
Serve up the hot dogs
To serve, lightly pack each dinner roll with caramelised onion, add a sausage and tuck in a sprig of parsley.