I have a craving for mustard at the best of times, especially when hay feverish and bunged up. Then Ollie Thring only bloody goes and writes an article on the subject and all I can do is think of hot dogs. With fried onions and French’s American mustard. I’m totally against food (hot)dogmatism, but when it comes to this sort of grub there is only one mustard for the job.
It’s simply done, this. Slice an onion and gently fry in a little oil for half an hour until slippery and ever so slightly crisp at the edge. Warm torpedo rolls in the oven. Take a packet of frankfurters and boil them for 7 minutes. You following? Butter the rolls, prod the sausages in. Bury in onions. Squirt of mustard. Sploodge of ketchup. Devour. Repeat.