Summer party: Hit the Beach

Hot Dogs with Caramelised Onions
Makes 12

If you've got the barbecue going, fine, otherwise these can be cooked in the oven. Prepare the onions in advance and reheat on the hob or in the microwave before serving. The hot dogs are best served warm.

12 good quality sausages: pork, beef or venison according to taste, even the ones with flavourings such as leek and herbs, whatever you like
12 finger or hot dog rolls
5 red onions, sliced
1 tbsp olive oil
salt and pepper
splash balsamic vinegar
French mustard and ketchup, to serve

Heat the oil in a large frying pan and gently fry the onions over a low heat, covered, for 30 minutes or until they have softened but not coloured, stirring occasionally. Remove the lid and turn up the heat to evaporate the liquid and begin to caramelise them. When they are a nice nutty brown, season with salt and pepper and add a splash of balsamic. They can now sit until ready to serve.

Grill the sausages either on the barbecue or in a hot 220C oven on a rack over a foil-lined grill pan for 15 to 20 minutes until well coloured and completely cooked through. Cut the rolls in half lengthways and pop in the hot oven to warm through or toast quickly on the barby.

Serve the sausages in the rolls with the caramelised onions and let guests help themselves to pots of mustard and ketchup.