Cumberland sausage hot dogs with beery onions
- March 2014
- Serves 4
- Hands-on time 1¼ hours
These hot dogs with beery onions from Debbie Major make a perfect TV supper on a Friday night.
- 45.3g (17.3g saturated)
- 86.8g (26.9g sugars)
This recipe makes plenty of roasted garlic butter – how much you use is up to you. Keep any leftovers, rolled up in baking paper, in the freezer for up to 3 months, then slice off as needed. It’s fantastic melted over steak or steamed veg, or mixed into mashed potato.
Make the garlic butter and beery onions up to 4 days in advance, then chill, covered (the onions will mellow). Bring the butter to room temperature and gently heat the onions to serve.
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