Sticky hot dog jackets
Hot dogs for the perfect holiday supper
- Prep: 15 mins
Cook: 1 hrs
- Serves 4
- Easy
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
Method
-
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.
-
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.
-
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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