Sticky hot dog jackets

Recipe uploaded by

Sara Buenfeld

2 ratings

Recipe by Sara Buenfeld

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1. 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.
2. 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.
3. 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

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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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