Name: Bonfire Night jacket potatoes with treacle sausages
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: Serves 4
Ingredients: 4 baking potatoes (about 250g each), such as Maris Piper or King Edward; 1 tbsp rapeseed oil, plus 2 tsp; ½ tsp flaky sea salt; 250g red cabbage, core removed, finely shredded; 1 eating apple, cored and coarsely grated; 2 tbsp cider vinegar; 1 tbsp cold-pressed rapeseed oil; 8 pork sausages (about 450g); 2 red onions, each cut into 8 wedges; 1 tbsp black treacle; 1 tbsp wholegrain mustard; 1 tbsp cider vinegar; 100g soured cream

Bonfire Night jacket potatoes with treacle sausages

This sausage jacket potato recipe tops fluffy baked potatoes with treacle and mustard glazed sausages and a crunchy red cabbage slaw for Bonfire Night.

Serves4

Hands-on25 min

Oven1 hour 15 min

DifficultyEasy

Food for 5 November needs to be hot, filling and ready when everyone comes in from the cold. These jackets manage it from one oven: the potatoes bake on the top shelf while the sausages and red onions roast underneath.

Why it’s so good: Black treacle and wholegrain mustard cook down to a dark glaze that clings to the sausages and onions, and a sharp slaw with grated apple cuts through the richness.

Make it easy: Choose sausages with a high meat content so they hold their shape, and make the slaw up to a day ahead.

Method

Heat the oven to 200°C/180°C fan/gas 6. Scrub the potatoes, dry them well and prick each one several times with a fork. Rub with 1 tbsp of the oil and the flaky sea salt, then sit them directly on the top oven shelf. Bake for 1 hour 15 minutes until the skins are crisp and a knife slides easily into the centre.

For the slaw, toss the red cabbage and apple in a large bowl with the 2 tbsp cider vinegar, the cold-pressed rapeseed oil and a good pinch of salt. Scrunch with clean hands for 1 minute until the cabbage starts to soften, then set aside while everything else cooks.

When the potatoes have had 35 minutes, put the sausages and red onion wedges in a roasting tin (about 30cm x 20cm) and toss with the remaining 2 tsp oil. Roast on the shelf below the potatoes for 25 minutes, turning halfway, until the sausages are browned all over.

Mix the treacle, mustard and 1 tbsp cider vinegar in a small bowl until smooth. Pour over the sausages and onions, turn to coat and roast for 12-15 minutes more, until the glaze is dark and sticky and the sausages are cooked through with no pink meat and the juices run clear.

Cut a deep cross in each potato and squeeze the base to open it up. Fluff the inside with a fork and season. Halve the sausages on the diagonal and pile onto the potatoes with the onions, spooning over any glaze from the tin.

Taste the slaw and add a little more salt or vinegar if it needs it. Serve the jackets with a spoonful of soured cream and the slaw on top or alongside.

Per serving (Serves 4)

Calories

700kcals

Fat

39g (13g saturated)

Protein

21g

Carbohydrates

64g (16g sugars)

Fibre

Salt

2.1g

Quick wins, tips & make ahead

Make ahead: the slaw keeps, covered, in the fridge for up to 24 hours and softens as it sits. Stir it and taste again before serving.

Feeding a crowd: the recipe doubles easily. Use two roasting tins for the sausages so they brown, and allow an extra 10-15 minutes for a full oven of potatoes.

Swap the pork sausages for vegetarian sausages and follow the pack timings, adding the glaze for the final 10 minutes. Black treacle can be replaced with the same amount of dark brown soft sugar.

Leftover sausages and onions keep in the fridge for up to 2 days. Reheat in a hot oven until steaming hot all the way through.