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