Honey & Mustard Chipolatas with a Cheesy Potato Dip

Honey and Mustard Chipolatas
  • 4 servings
  • 1 hr 20 mins to prepare
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  • For the Potatoes
  • 4 Maris Piper potatoes
  • 1 tsp olive oil
  • 1/4 tbsp sea salt
  • 25ml milk
  • 50g butter
  • 25g grated cheddar or Parmesan
  • For the sausages
  • 1 pack of Cumberland chipolatas
  • 1 tbsp vegetable oil
  • 2 tsp mustard
  • 2 tsp honey



1 Preheat the oven to 200°C.

2 Rub the potatoes in oil and sprinkle with sea salt. Prick with a fork and place onto a baking tray and cook in the oven for 45 minutes.

Heat up the milk and the butter and keep warm.

4 While the potatoes are still hot, cut in half and scoop out the flesh and pass through a sieve. Keep the potato skins to one side. Add the milk and butter mixture and whisk until smooth.

5 Add your grated cheese and season to taste with salt and pepper and keep warm.

6 Cook the chipolatas on a baking tray with vegetable oil for 5 minutes. Carefully remove from the oven and add the mustard and honey. Coat well and return to the oven for 3 minutes.

7 Remove the chipolatas from the oven and keep warm.

8 Place the cheesy potato dip in the potato skins and warm in the oven.

9 Plate the chipolatas with the potato skins and dip for a tasty cheesy potato treat!