Baked Potatoes with Devilled Onions, Kransky Sausages and Mayo
Photography Aaron McLean.
Delicious stuffed and baked potatoes filled with all your favourite toppings for the perfect meal to fill you up for the rest of the day.
INGREDIENTS
4 cooked baked potatoes, hot
4-6 cooked Kransky sausages or your favourite sausages, hot
mayonnaise and mustard
devilled onions
Devilled Onions
3 large onions, sliced
2 tablespoons olive oil
small knob of butter
1 tablespoon maple syrup or honey
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
1 teaspoon grain mustard
1 teaspoon Worcestershire sauce
¼ teaspoon chilli flakes
sea salt
METHOD
Heat the oil and butter in a sauté pan and cook the onions with a good pinch of salt for 10 minutes.
Combine all the remaining ingredients and stir into the onions. Cook gently for 15 minutes, stirring frequently so they don’t catch and burn. The onions should be glossy and tender.
To assemble: Cut the potatoes ¾ of the way through the centre lengthways. Spread each side with a little mayonnaise. Add the sausages and if needed use 1½ sausages per potato if they aren’t long enough to stick out the sides like a hot dog. Top with a generous pile of onions and a squiggle of mustard. Makes 4
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.