Seriously! This is no hyperbole, I am not exaggerating! These hotdogs were absolutely ballin’!

The best part? They’re so easy too!

I’ve recently moved into my new house and, as such, I’m in somewhat of a disarray. Everything is in a different box and my kitchen is home to paint tins, toolkits and my bike. There’s very little room to move and even less to cook in.

Because of this, I’ve had to adapt my cooking style slightly from wild abandon to efficient movements. None of my energy is unnecessarily expended when I’m cooking. Actually, that was a complete lie. I waste energy all the time, I’m about as efficient as using your fridge for air conditioning. Nevertheless, I did have to make sure that my cooking is easy; especially at 10 o’clock at night after a few beers.

When I was deciding what to cook, I wanted ease and speed. I had recently made burgers that could be classified as “an affront to God” so I needed something else to make. Anna inspired me to have hotdogs, and by “inspired” I mean she said “Why not have hotdogs?” and I said “Yes.”

But I couldn’t just get a tin of hotdogs and some buns, smother it in sauce and call it a day. I have a food blog and I’m not 5 years old. I have a responsibility to the three people who probably read this (hey Mum,  Anna and one of my siblings). So I had to do a little extra.

First thing, I needed proper sausages. Not those plastic containers of “meat products”, which is a set of quotation marks I never want to use. It needed real pork.

Onions were obviously a must because I’m making hotdogs and I’m not an amateur. I thought about just frying them, but I settled on caramelising them as this felt more special.

I wanted to make some sauces, but I just didn’t have the space. I settled on some good quality BBQ and Sriracha sauces instead.

And the rest…


1 pack of good quality sausages (I’m talking 80% pork or even more. If you’re going to skimp, you might as well just close this browser and eat hotdogs out of a tin)

Red Onion

Balsamic Vinegar

Brown Sugar

Extra Mature Cheddar

Worcester Sauce

Wholegrain Mustard

Rolls/Finger Rolls/Hot Dog buns (again, try to get some good ones, they really do make a difference)


Olive oil

Your choice of sauces


  1. Preheat the oven to… I’m going to say 200°C because I have no idea
  2. Get a baking dish and apply a little bit off olive oil, making sure the surface is covered but you’re not going to be swimming in oil
  3. Slice the onions roughly, don’t finely chop them. There’s nothing more to say about it, just don’t do that
  4. Put the onions in the baking tray, add a dash of balsamic vinegar and Worcester sauce as well as a teaspoon of brown sugar
  5. Give it all a good stir, making sure the onions are covered
  6. Grate as much cheese as you want in there. Don’t be coy, you’re making hotdogs, not salad
  7. Stir it all again
  8. Put the sausages on top
  9. Cover with foil
  10. Roast for about 10 minutes
  11. If the sausages look a bit anaemic, turn the heat up and give them another 5 minutes
  12. Remove the foil and turn the sausages over
  13. Bake for another 5 minutes without foil
  14. While this is happening, PREPARE THE BUNS!! Ha, that got out of hand. But, seriously, slice the buns down the middle and cram them full of rocket, DO NOT ADD SAUCE YET! That’s crazy talk
  15. Once the sausages are brown on top, take them out of the oven, turn the oven off and prepare for magic
  16. Sausages first, if you can fit two in, go for it. I did and I have 0 regrets about the situation
  17. Then onion/sauce/cheese mix
  18. Sauce of your choice on top
  19. Gorge until you hate yourself, or run out of hotdogs

See!? Aren’t they just amazing? The baking makes the sausages so juicy and awesome while the onions have been caramelised in that delicious concoction as well as sausage fat. Then the cheese gets involved and creates this paste-like substance which tastes like heaven.

There are so many different ways you can make this your own. You can use mushrooms instead of onions, take the cheese out, use different cheese, get flavoured sausages, honestly, this blog post is the gift that just keeps on giving!

Enjoy it and if you make any other variations (you know you will) just holla at me here or on Facebook

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