Name: Sticky hot dog jackets
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: British
Ingredients: 4 baking potatoes each weighing about 225g/8oz; olive oil for brushing; 2 tbsp maple syrup or clear honey; 1 tbsp balsamic vinegar; 2 tsp wholegrain mustard; 1 tsp tomato purée; 8 pork sausages; 8 tbsp mayonnaise; 2 tsp wholegrain mustard; 3 tbsp snipped chives or finely chopped spring onion

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Sticky hot dog jackets

Sticky hot dog jackets

Sara Buenfeld

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.8 out of 5.9 ratingsRate

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Hot dogs for the perfect holiday supper

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal740
fat50g
saturates13g
carbs56g
sugars0g
fibre4g
protein19g
salt3.49g

Method

step 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.
step 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.
step 3

Unwrap the potatoes and split down the middle. Add mayo and sausages (like a hot dog). Serve with a leafy salad.

Recipe from Good Food magazine, July 2003

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A star rating of 4.8 out of 5.9 ratings

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