Toffee apple banger hot dogs recipe

Revamp Bonfire Night hot dogs with a sticky-sweet honey glaze, made using honey, sriracha and chilli.

Sticky honey-glazed sausages are packed into brioche rolls, then topped with an apple and red cabbage slaw – the perfect banger for Bonfire Night!

You can also substitute the sausages for vegetarian or vegan sausages, it will be a hit with your party guests.

Ingredients

8 sausages

½ red onion, finely sliced

¼ small red cabbage, finely sliced

1 Gala apple, or similar red-skinned apple, finely sliced

1 red chilli, finely chopped (optional)

2 tbsp natural or Greek-style yogurt

1 tbsp mayonnaise​

5 tsp honey

1 tsp sriracha sauce, plus extra to serve (optional)

4 Tesco Finest brioche hot dog rolls

Method

1. Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking tray or roasting tin with greaseproof paper and lay out the sausages. Roast for 30 mins, turning the sausages halfway, until cooked through.

2. Put the red onion, cabbage, apple and half the chilli (if using) in a bowl, then mix in the yogurt and mayonnaise. Season to taste and set aside.

3. In a small bowl mix together the honey, sriracha sauce and the other half of fresh chilli. When the sausages have roasted for 20 mins, use a pastry brush or spoon to liberally glaze the sausages with the honey mix. Return to the oven for 5-10 mins until they’re nice and sticky.

4. To serve, slice into each hot dog roll and stuff with some coleslaw, then top with a sticky sausage and brush with any remaining honey. Drizzle with sriracha if you like an extra kick!