Comments on: sausage-stuffed potatoes + a green salad

By: Elise

Elise — Thu, 26 Apr 2012 08:19:26 +0000

Im 15 but im now known as the best cook in the house =)

By: deb

deb — Sat, 28 Jan 2012 19:24:31 +0000

Basically, in the third step, the recipe has you make a sauce with the mayo, some of the water water, tomato paste, anchovy paste and part of the mustard. You mix two thirds of that with the sausage mixture to fill the potato in the sixth step. In the eighth step, you use the remaining mayo sauce with lemon juice, remaining water and remaining mustard and make a dressing for the salad. Considering that it also took me a tremendous amount of time just to type this response, trust me, it’s not just you! This recipe is quite confusing.

By: Auburn

Auburn — Fri, 27 Jan 2012 00:47:30 +0000

Dumb question here: I read two mayo-based sauces in the directions (one with anchovy paste, one without). Which is the potato topper and which is the salad dressing? I’m embarassed to admit how much time I’ve spent at my computer contemplating both options and can see that either way would likely work, so just wanted to see what you envisioned.

By: Erin

Erin — Tue, 18 Oct 2011 17:49:44 +0000

Made this last night with italian sausage as well – and sweet potatoes instead of russet. I pre-cooked the sausage (I used three links) with the onion, so I didn’t need extra oil. I also pretty much gutted the potatoes, and mixed the guts in with the sausage and onions. with the extra filling acting as a binder, i didn’t need the bread/milk, so I just left that out. I made them as your meat boats too – they were delicious!

By: adie

adie — Tue, 05 Apr 2011 00:13:26 +0000

Made these tonight with italian sausage instead of breakfast sausage (because I had some local italian sausage I needed to use up…) and this was lovely. Hubs loved it as did I w/ a yummy salad- at the very end before the broiling, in addition to the extra sauce I added just a wee bit of grated romano. ;) LOVE!!

By: Rachel

Rachel — Sat, 22 Jan 2011 12:17:29 +0000

Tripled the recipe and made it for myself and five girlfriends last night — DELICIOUS! Slightly more labor- and time-intensive than I had expected thanks to my lack of a microwave and because I had to make my own Dijon mustard substitute, but everyone loved these. The salad dressing had a real kick and was the perfect complement to the potatoes.

By: Jen

Jen — Mon, 01 Nov 2010 23:13:45 +0000

Yum. This is good comfort food…and it’s nice that it’s relatively wholesome, if not healthy :)

By: ashley

ashley — Wed, 25 Aug 2010 02:10:00 +0000

My husband and I made these tonight with chorizo instead of breakfast sausage and holystuffedpotatoesbatman! They were INCREDIBLE!

By: Francesca

Francesca — Tue, 20 Apr 2010 19:34:12 +0000

What an amazing recipe! My boyfriend & I just made it, and the food was gone in seconds – our adaptations were to use 4 small potatoes instead of 2 big ones, no anchovy paste, and about 2/3rds as much mustard (the boyfriend is not a huge mustard fan). I also added a little bit of German mayonnaise to the sauce, which is kind of like British salad cream. It’s sweeter, creamier, and just tastier than normal mayo. =) Thank you!

By: Gaby

Gaby — Tue, 23 Mar 2010 11:16:46 +0000

My husband and I just finished eating these about half an hour ago… Wow, seriously awesome meal! We used lamb sausages (I think they’d normally be a dinner sausage – they were medium thickness but with ‘fancy’ ingredients and clear casing). I also bought fancy beef sausages and hope to re-make this meal within the next week. The sauces were delicious and they’ll probably go even better with the beef :)

Yum – thank you!