Description: A hearty, Irish-inspired take on the classic hot dog, featuring juicy sausages, Guinness onions, and a zingy mustard-mayo sauce.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serving Size: Serves 4

Ingredients:

• 4 Irish pork sausages (or good-quality bangers)
• 4 sturdy hot dog buns (brioche or crusty rolls work well)
• 1 large onion, thinly sliced
• 1 tbsp butter
• 60ml (¼ cup) Guinness (or other stout)
• 1 tbsp brown sugar
• 2 tbsp wholegrain mustard
• 2 tbsp mayonnaise
• 1 tsp horseradish (optional for a kick)
• Chopped chives or scallions (to garnish)
• Optional toppings: shredded cabbage, crispy rashers (bacon), or fried egg

Instructions:

1. Cook the sausages:
   Grill or pan-fry the sausages over medium heat until browned and cooked through, about 12–15 minutes. Turn regularly.
2. Make Guinness onions:
   In a skillet, melt butter and add sliced onions. Cook on low until softened (5–6 minutes), then stir in brown sugar and Guinness. Let simmer until caramelised and reduced, about 10 minutes.
3. Mix the sauce:
   In a small bowl, combine wholegrain mustard, mayonnaise, and horseradish if using.
4. Assemble the dogs:
   Toast or warm the buns. Spread a little sauce on each side, place in the sausage, and top with the Guinness onions.
5. Garnish:
   Sprinkle with chopped chives or scallions and any extra toppings you fancy.

Serving Suggestion

Serve with chunky chips, a side of coleslaw, and a chilled Irish cider or craft beer.