Take your hot dog game to the next level with these glazed plant-based sausages. Perfect for the BBQ in the sunshine and with a large glass of something cold!
- 1 pack Meatless Farm Plant-Based Chipolata Sausages
- 2 white onions, left whole with the skin on
- 6 hot dog buns
- Ketchup or sriracha
- Crispy fried shallots or smashed jalapeno pretzels (you can use anything crispy really, even hula hoops would be great)
- 3 tsp maple syrup
- 3 tsp dijon mustard
Light the BBQ.
Carefully place the whole onions around the edge of the coals, you’re going to leave them there for 30-45 mins, turning occasionally. They will slowly cook in indirect heat of the BBQ. (You can also roast them in the oven for 45 mins at 180C).
Once the onions, feel soft(ish), remove them from the BBQ, carefully remove the skins, then slice the onion into pieces, season with a pinch of salt and a drizzle of olive oil.
For the glaze, mix together the maple syrup and Dijon mustard, set aside.
Lightly oil the sausages, place on the BBQ and cook for around 10 mins, turning regularly, until nicely coloured and cooked through. Brush the sausages will the glaze, cook for a few more minutes, basting regularly.
Toast the buns on the BBQ
Place the barbecued onions in the buns, top with the sausages, drizzle on some mustard, ketchup or sriracha (or all three!). Sprinkle on your chosen crispy bits.
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!