Beer-glazed onion hot dogs with dijonnaise

• butter↗25g g
• olive oil↗2 tbsp tbsp
• large onions4

  thinly sliced

• soft light‑brown sugar↗3 tbsp tbsp
• whole‑grain mustard↗2 tbsp tbsp
• pork sausages↗6
• light ale330ml ml
• hot‑dog buns↗6
• crispy onions3 tbsp tbsp
• Dijon mustard↗40g g
• mayonnaise↗100g g

Step-by-step instructions

1. 1

   Heat the butter and oil in a large oven‑safe skillet over medium‑high heat. Add the onions with a generous pinch of salt and pour in 500 ml of boiling water. Simmer until all the water has evaporated, about 15–20 minutes.

2. 2

   Preheat the oven to 220 °C (200 °C with fan) / gas mark 7. Add the sugar and whole‑grain mustard to the onions, stir and transfer to a bowl. Lightly brown the pork sausages on all sides in the skillet. Return the onions to the pan and place the sausages on top. Pour in the light ale, bring to a gentle boil, then transfer to the oven. Cook for 45–50 minutes, turning the sausages several times, until they are dark brown and the liquid has evaporated.

3. 3

   Meanwhile, mix the Dijon mustard with the mayonnaise and season to taste. Slice the hot‑dog buns. Serve by spreading the Dijon mayonnaise on the bun centre, then top with the beer‑glazed onions, the sausages, and, if desired, sprinkle with the crispy onions.