Ölkaka lökhotdogs med dijonnaise

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1. 1
   Heat the butter and oil in a large, ovenproof frying pan over a medium-high heat. Stir in the onions with a large pinch of salt and cover with 500ml boiling water. Let it bubble away for 15-20 mins or until all the water has evaporated.
2. 2
   Heat the oven to 220C/200C fan/gas 7. Stir the sugar and wholegrain mustard into the onions and transfer to a bowl. Brown the sausages all over lightly in the pan. Return the onions to the pan and nestle the sausages on the top. Pour over the ale, bring to a simmer then transfer to the oven. Cook for 45-50 mins, turning the sausages a few times, until they turn dark brown and the liquid has reduced.
3. 3
   Meanwhile, combine the Dijon mustard and mayonnaise and season to taste. Slice open the hot dog buns. Serve with a slather of dijonnaise down the centre of the bun and top with the beer-glazed onions, sausages and a sprinkle of crispy onions, if you like.