Jacket Potatoes with Sausages and Onion Gravy
Crisp skinned baked potatoes split open and filled with browned sausages and hot onion gravy.
Made with Onion gravy. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 30
- LevelEasy
- Costabout £3.41 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Prick the potatoes all over, rub with half the oil and a good pinch of salt and bake directly on the oven shelf for 1 hour 10 minutes, until the skins are crisp and the middles soft.
70 min - 2
Put the sausages on a tray with the remaining oil 25 minutes before the end and bake, turning once, until browned and cooked through with no pink inside.
25 min - 3
Warm 300 ml of your ready made onion gravy (see the base recipe) in a pan, stirring, until steaming hot all the way through.
5 min - 4
Boil the peas and sweetcorn together for 3 minutes and drain.
3 min - 5
Cut a deep cross in each potato and squeeze open. Slice the sausages and pile them in, then spoon over the hot gravy.
- 6
Serve with the peas and sweetcorn.
Tips
- Baking directly on the oven shelf gives the crispest skin.
- Prick the potatoes before baking so steam can escape.
- Check sausage labels, as many contain wheat rusk.
Storing and freezing
Keep leftover filling in the fridge for up to 2 days and reheat until steaming hot all the way through. Best eaten fresh, as the skins soften.
Questions
Can I cook the potatoes in a microwave first?
Yes. Microwave for 8 to 10 minutes until nearly soft, then crisp in a hot oven for 20 minutes. It saves about 40 minutes.
Are jacket potatoes with sausages gluten free?
Only if the sausages are labelled gluten free, as many contain wheat rusk. The potato and gravy base are gluten free when made as described.
More made with onion gravy
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.