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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.