• 20 small potatoes
  • olive oil, for the potatoes
  • 2 tsp honey
  • 1 tsp soy sauce
  • 20 cocktail sausages
  • soured cream and ketchup, to serve


  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Rub the potatoes with a little olive oil and prick them all over with a skewer. Tip into a roasting tin and bake for 1 hr, or until tender when you squeeze them.

  • STEP 2

    Halfway through cooking the potatoes, whisk the honey and soy sauce with a splash of oil in a large bowl. Add the sausages and toss to coat in the mixture. Tip the sausage mixture into a baking dish and bake for 30 mins, turning the sausages halfway through, until browned all over.

  • STEP 3

    Split the cooked potatoes along the top and squeeze the sides so they open out. Put a sticky sausage into the top of each. Swirl the soured cream and ketchup 'blood' in a bowl and serve on the side.

Goes well with


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