Sticky hot dog jackets
Hot dogs for the perfect holiday supper
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 1 hr
- Rub the potatoes with a little oil, then sprinkle generously with salt (preferably flakes) and black pepper. Wrap each one in double-thickness foil and cook on the barbecue for 1 hour, turning frequently, until cooked. Or bake unwrapped in the oven at fan 180C/ conventional 200C/gas 6 for the same amount of time.
- Mix the maple syrup, vinegar, mustard and tomato purée to make a glaze. Brush over the sausages and cook on the barbecue, turning and basting often, for 10 minutes until cooked and sticky. Meanwhile, mix the mayo ingredients in a small bowl.
- Unwrap the potatoes and split down the middle. Add mayo and sausages (like a hot dog). Serve with a leafy salad.
Per serving
740 kcalories, protein 19g, carbohydrate 56g, fat 50 g, saturated fat 13g, fibre 4g, salt 3.49 g
Recipe from Good Food magazine, July 2003.
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http://www.bbcgoodfood.com/recipes/1830/
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Ingredients
- 4 baking potatoes , each weighing about 225g/8oz
- olive oil for brushing
FOR THE SAUSAGES AND GLAZE
- 2 tbsp maple syrup or clear honey
- 1 tbsp balsamic vinegar
- 2 tsp wholegrain mustard
- 1 tsp tomato purée
- 8 pork sausages
FOR THE MAYO
- 8 tbsp mayonnaise
- 2 tsp wholegrain mustard
- 3 tbsp snipped chives or finely chopped spring onion
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 1 hr
Ingredients
- 4 baking potatoes , each weighing about 225g/8oz
- olive oil for brushing
FOR THE SAUSAGES AND GLAZE
- 2 tbsp maple syrup or clear honey
- 1 tbsp balsamic vinegar
- 2 tsp wholegrain mustard
- 1 tsp tomato purée
- 8 pork sausages
FOR THE MAYO
- 8 tbsp mayonnaise
- 2 tsp wholegrain mustard
- 3 tbsp snipped chives or finely chopped spring onion
Per serving
740 kcalories, protein 19g, carbohydrate 56g, fat 50 g, saturated fat 13g, fibre 4g, salt 3.49 g
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23 February 2009
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26 October 2011
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