1. Heat a pan with a drizzle of olive oil, add onions and fresh thyme and sauté the onions until golden. Add water and barbeque sauce and boil for 5 minutes.
2. Meanwhile, add plant-based bacon in a heated frying pan and sauté for a few seconds until crispy, then add it into the pan with onions and continue boiling for 2 minutes. After the 2 minutes, remove from heat and set aside until serving.
3. In a stainless-steel bowl, add all ingredients for the salsa, stir and season with salt and pepper, then let it chill until serving.
4. Heat the grill pan and cook the sausages 4 minutes, flipping constantly.
5. Lay out the hot dog bread in a parchment paper-lined baking pan and heat in the preheated oven for 4 minutes at 180°C. Take out the bread and cut it lengthwise, put one plant-based sausage, add caramelized onions with bacon, tomato salsa, smashed vegan feta and decorate with finely-chopped parsley and sweet or spicy ketchup, as preferred.
