- 4 large potatoes
- 2 T extra virgin olive oil
- 6–8 Woolworths chipotle pork sausages
- 4 T butter
- 100 g Cheddar, grated
- 6 T sliced pickled Jalapeño peppers
- 1 spring onion, thinly sliced
- Sea salt, to taste
Prick the potatoes with a fork, then place in a large bowl and coat with the olive oil. Wrap each potato in tin foil with the shiny side facing inwards, then place directly into medium coals.
Cook for 30 minutes, or until tender and cooked through, turning every few minutes to prevent them from burning.
While the potatoes are cooking, place the sausages on a braai grid and cook over medium coals for 5 minutes on each side, or until charred and cooked through.
Remove the foil from the potatoes, score and gently squeeze open. Add the butter, cheese and Jalapeños. Season to taste and scatter over the spring onion. Serve with the sausages.
Cook's note: Always cook sausages over medium coals; they'll burst if the coals are too hot.