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Jacket potatoes with fennel sausage and beans recipe

Jacket potatoes with fennel sausage and beans recipe

3 ratings

Jazz up jacket potatoes with this meaty topping idea. Sausage meat is fried with chilli flakes and fennel seeds until crispy, then added to baked potatoes along with baked beans and pickled red cabbage. See method

  • Serves 4
  • 5 mins to prepare and 1 hr to cook
  • 436 calories / serving


For the jacket potatoes

  • 4 baking potatoes
  • 1 tsp olive oil

For the filling

  • 1 onion, finely diced​
  • 1 tsp fennel seeds​
  • pinch of chilli flakes, optional​
  • 4 reduced-fat pork sausages​, skins removed (see tip)
  • 10g parsley, roughly chopped
  • 420g tin baked beans​
  • pickled cabbage, to serve (optional)​

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    3g 13%
  • Sugars

    10g 11%
  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 61.6g Protein 18.6g Fibre 9.5g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Rub 1 tsp of oil over the potatoes, place on a baking tray and sprinkle with salt. Prick the potatoes once or twice each. Bake for 1 hr to 1 hr 15 mins until the skin is crispy and golden.
  2. When the potatoes are almost cooked, heat 1 tbsp oil in a pan on medium heat. Add the onion and cook for 5 mins until softened. Add the fennel, chilli (if using) and sausagemeat; cook over a medium-high heat for 5-8 mins until crispy and golden, breaking it up with 2 forks. Take off the heat and stir through the parsley.​
  3. Tip the baked beans into a small pan and warm through.​
  4. Cut open the potatoes and spoon over the beans. Top with the crispy sausage mixture and pickled cabbage, if using.​

Tip: To easily remove the sausage skins, gently press a knife down the length to cut through the skin. Peel off and discard.​

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