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Sticky hot dog jackets

Contains pork – recipe is for non-Muslims only

Hot dogs for the perfect holiday supper

  • Prep: 15 mins
    Cook: 1 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 740
  • Carbohydrates 56
  • Saturated Fat 13
  • Sugar 0
  • Protein 19
  • Fat 50
  • Fibre 4
  • Salt 3.49

Nutrition per serving

  • Calories 740
  • Carbohydrates 56
  • Saturated Fat 13
  • Sugar 0
  • Protein 19
  • Fat 50
  • Fibre 4
  • Salt 3.49

Ingredients

  • 4 baking potato, 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 sausage
  • 8 tbsp mayonnaise
  • 2 tsp wholegrain mustard
  • 3 tbsp snipped chives or finely chopped spring onion

Method

  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.

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