Hot dog with bacon and onion rings

Cut baguette smeared with barbecue sauce, filled with toasted sausage, bacon slice and fried onion rings.

Ingredients:

4 pieces small baguettes 4 pieces Nuremberg sausage 1 tbsp olive oil For the barbecue sauce: 2 tbsp Worcestershire sauce 2 tablespoons of cane sugar

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1 tablespoon ground hot pepper 1 tablespoon olive oil 125 ml bourbon (whisky) 400 g can of sliced tomatoes 2 pcs garlic cloves 1 pcs onions For the browned bacon: 1 tsp ground pepper 1 tsp chilli 2 tbsp cane sugar 4 pcs thicker slices of bacon For the onion rings: 1/2 teaspoon granulated sugar 1/2 teaspoon of baking powder 1/2 teaspoon ground sweet paprika 1/2 tsp salt 165 ml beer 75 g smooth flour + to dust 25 g cornstarch 3 pcs of larger onions sunflower oil for frying

Procedure:

1. Prepare the barbecue sauce; in a pan in heated oil, saute the peeled finely chopped onion and peeled minced garlic cloves, pour in the bourbon, bring to a boil and cook for 1 minute, then add the ground pepper, sugar, worcestershire sauce, tomatoes and cook for 20 minutes, stirring occasionally to thicken the mixture
2. Mix cane sugar, ground paprika and chilli in a bowl, place the bacon slices on a rack in a 160°C oven or grill, sprinkle with half of the prepared mixture from the bowl and bake for 7 minutes, then turn over, sprinkle with the remaining mixture and bake for a further 8 minutes to crisp and cook the bacon
3. Mix the plain flour with the starch, baking powder, sugar, salt, ground paprika, gradually add the beer and whisk until smooth
4. Then dust the peeled onions cut into rings with flour, dip them in the prepared beer batter and fry them in a higher layer of heated oil until golden brown and let them drain on a napkin
5. Cut the baguettes, spread them with a layer of barbecue sauce, put a grilled sausage in the middle of each, a slice of bacon, sprinkle with slices of fried onion and serve immediately.