Sticky hot dog jackets
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 baking potatoeseach weighing about 225g/8oz
- olive oilfor brushing
For the sausages and glaze
- 2 tbsp maple syrupor 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 chivesor finely chopped spring onion
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.
