Pork sausages cooked on the barbecue or under the grill, tossed in a simple honey mustard glaze and then served in soft rolls with smoked Gouda and fried onions
381kcals, 21.4g fat (7.1g saturated), 35.4g carbs (12g sugars), 13.1g protein, 2g fibre, 0.69g sodium
|1½ tbsp olive oil|
|2 onions, sliced|
|8 sausages, separated if linked|
|Salt and black pepper|
|4 tbsp honey|
|200g smoked Gouda, grated|
|1 tbsp soy sauce|
|2 tbsp wholegrain mustard|
|8 hot dog buns|
1 Heat the oil in a large pan over a medium heat and cook the onions for 8-10 minutes until golden brown, seasoning with salt and black pepper. Transfer to a bowl and cover with foil to keep warm.
2 Preheat the barbecue to a medium heat. Cook the sausages for 15-20 minutes until completely cooked throughout, turning regularly.
3 Meanwhile, mix the honey, soy sauce and mustard together in a disposable foil tray. When the sausages are almost cooked, place the tray on the barbecue to warm through. Add the cooked sausages to the tray and toss to coat in the glaze.
4 Lightly toast the hot dog rolls on the barbecue, if desired, and fill each one with grated Gouda. Add a glazed sausage to each and top with some fried onions and your sauce(s) of choice.