Ingredients
- 4 sebago potatoes, scrubbed
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 2 garlic cloves, crushed
- 12 thin beef sausages
- 1/3 cup sour cream
- 2 tablespoons finely-chopped chives
Method
- Step 1Preheat oven to 200°C. Pierce each potato with a fork 4 times. Place on an oven rack. Bake for 1 to 1 1/2 hours or until skins are crisp and potato is tender.
- Step 2Meanwhile, combine honey, oil, mustard and garlic in a large, shallow ceramic dish. Add sausages and turn to coat. Cover and refrigerate for 1 hour, if time permits.
- Step 3Preheat barbecue plate on high heat until hot. Reduce heat to medium. Cook sausages, turning occasionally and basting with marinade, for 10 to 12 minutes or until cooked through.
- Step 4Cut a cross in top of each potato. Holding at base, squeeze potatoes to open. Spoon sour cream onto potatoes. Sprinkle over chives. Serve with sausages.
- Low carb
- Lower gi
Nutrition
3055 kj
Energy
55g
Fat Total
24g
Saturated Fat
6g
Fibre
26g
Protein
123mg
Cholesterol
1223.11mg
Sodium
14g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Louise Lister
- Publication: Super Food Ideas
0