Hot Potato Dogs with Maple Onions
A delicious twist on traditional hot dogs, combining roasted baby potatoes with flavorful cocktail sausages and sweet maple onions.
Ingredients
For the potato dogs
- 12 pieces baby white potatoes, about 50 g each Select similar-sized potatoes for even cooking.
- 1 tablespoon olive oil For sautéing the onions.
- 12 pieces cocktail sausages Use high-quality sausage for best flavor.
For the maple onions
- 1 medium onion, thinly sliced Sweet onions work best.
- 2 tablespoons maple syrup Enhances the sweetness of the onions.
Instructions
Preparation
- Preheat the oven to 190°C (375°F).
- Rinse the baby potatoes and place them on a baking tray.
Cooking
- Roast the potatoes for 40–45 minutes until the skins are crisp and the centers are soft.
- While the potatoes cook, heat olive oil in a pan over low heat.
- Add the sliced onion with a small pinch of salt. Cook for about 10 minutes, stirring often, until softened.
- Stir in the maple syrup and continue cooking for 5–10 minutes more, until onions are tender and lightly caramelized. Season with salt and pepper.
- During the final 25 minutes of the potato baking time, place the cocktail sausages on a separate tray and cook them in the oven.
Assembly
- Cut each potato lengthwise down the center without separating it fully.
- Spoon some maple onions into each potato, place a sausage inside, and finish with a line of yellow mustard.
Notes
These potato dogs can be served on a platter with a condiment station for toppings. Ideal with light side dishes like salad or coleslaw. Leftovers should be stored in an airtight container in the fridge for up to three days.