This blogpost was wrote many weeks ago but I have not been able to post it due to the terrible wet weather we have been inundated with. However, I am going to be brave and very optimistic in saying, "Let's have a barbecue this weekend!"
We have all been moping around our homes staring endlessly at raindrops running down the window panes but this weekend we are going to get sunshine! Or at least, we better had!
With this positive thinking I am going to share with you a gorgeous recipe which I have used many times before when I have friends over a bit of back garden cooking!
Sausages are a popular choice for a summer barbecue and instead of just shoving a plain sausage in a hotdog bun, lets try and add some pizazz! This is the recipe I use from BBC Good Food to add some more flavour to the humble hotdog.
 |
| Source |
Ingredients
4 large onions, thinly sliced
150ml/5fl oz dark ale or bitter
1 tbsp demerara sugar
1 tbsp wholegrain mustard
A large knob of butter
1 large sprig of thyme
Salt and freshly ground black pepper
8 good-quality, thick sausages (my favourite are Black Farmers Daughter sausages)
8 bread rolls, or pieces of French bread
Method
1) Firstly light your barbecue and get it smoking hot ready.
2) Then get a large piece of foil and fold it in half. Place the sliced onions in the middle and pull up the
sides of the foil to create a shallow dish.
3) Mix together the beer, sugar and mustard, then pour over the onions.
4) Add the butter and thyme and season with salt and pepper.
5) Pinch together the edges of the foil to seal the parcel and make sure you do not leave any gaps. This
will allow the onions to steam and barbecue at the same time.
6) Position carefully on the barbecue and leave to cook for 25-30 minutes but do open the foil a few
times and give the onions a quick stir. After time the onions should be nicely soft and most of the
beer has reduced to a syrupy consistency. If there is too much liquid in the foil near the end of
cooking time then simply open up the top of the foil and cook for a further 5 minutes to allow the
liquid to evaporate.
7) Place your sausages on the barbecue and ensure they are cooked thoroughly. Check they're cooked
through before serving. Put the cooked sausages in the bread rolls and dollop the onions on the top.
Yum yum!
Of course, don't forget to have some lovely refreshing cocktail drinks to serve with your tasty hot dogs.
Fingers crossed we can have a sunshine packed day to enjoy a BBQ with friends and family.
Teresa x
