Smoked Jack Potato Bockwurst

In this BBQ summer session Chef Philli BBQ’s a well loved comfort snack that is the Jacket Potato. Using a Weber Genesis Gas Barbeque and a mixture of indirect and direct heat you have a delicious smokey jacket potato. Complete with top-tips for quick and easy preparation, Chef Philli talks us through this fantastic dish – to enjoy at your next garden cook out. The full recipe and video are below now for you to cook along with!

BBQ Summer Sessions

After a successful series of Cooking with Chef Philli, Master Chef Professionals 2020 finalist, Chef Philli Armitage-Mattin, has joined The Sausage Man once again. This time teaming up with Weber Grills to create some extraodinary BBQ recipes, showing you can cook just about anything on a BBQ!

Chef Philli joined us on location at the beautiful Bradbourne House in Kent, to get grilling on both gas and charcoal BBQs – provided by the awesome Weber Grills.

BBQ Jacket Potato

Chef Philli’s shows us an alternative way to cook the classic jacket potato. In her second episode of BBQ Summer Sessions you are in for a smokey sensation. Showing a fantastic selection of barbequed toppings. And not forgetting the already smoky Bockwurst. This really is an amazing Summer comfort treat. These toppings are just a suggestion, why not be creative and create your own version of the Smoked Jacket Potato.

Second Episode

In this series Chef Philli gets to grips with some of The Sausage Man’s newest foods and drinks, as well as some of our bestselling favourites. You’ll find some awesome new ideas for adding some extra chef’s flair to your next garden cook out, bursting with flavour and brimming with style! Make sure you subscribe now to keep up to date – you don’t want to miss out on these.

Mini Vienna Toad in the Hole - By Chef Philli - Three on a Board
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smoked Jacket Potato Bockwurst

  • Author: Chef Philli Armitage-Mattin
  • Total Time: 50 minutes


Episode 2, Chef Philli talks us through the recipe for her Smoked Jacket Potato Bockwurst. With delicious toppings including our crispy fried onions! All made using a Weber BBQ.


4 Sausages Pork Jumbo Bockwurst
4 Potatoes Maris Pipers
1 Can Five Beans
2 Tablespoons Chipotle Paste
4 Cobettes Sweetcorn Cobettes
2 Tablespoons Sour Cream
1/2 (Squeezed) Lime
A Handful Chives
A Handful Crispy Fried Onions
Grated Cheese


1 Start off with cooking the potatoes. Double wrap each potato in foil so they do not burn. Place on a Weber Grilling Basket, add to the indirect area of the BBQ (Oven area). Cook for 40minutes or until soft.
2 Whilst the potatoes are cooking, start making the toppings. Pour a can of five beans to a saucepan. Add in 2 tablespoons of chipotle paste and mix well. Put this saucepan onto the direct heat of the BBQ and leave for 10 minutes or until pipping hot.
3 Next up is the sweetcorn. Lightly drizzle olive oil over the cobettes ensuring they are fully covered. Pop the sweetcorn onto the direct area of the BBQ. This will also cook for around 10minutes. You need the sweetcorn to be nicely charred.
4 Lastly you need to add the Bockwurst to BBQ, place these on the indirect heat so they do not burn. Leave to char nicely for around 5 minutes
5 Meanwhile, make the sour cream and chive topping. Simply add 2 tablespoons of sour cream to a bowl. Squeeze in your lime juice. Chop a handful of chives and sprinkle these on top. Mix together.
6 Everything should now be cooked. Remove from the BBQ. Unwrap the potatoes (these will be very hot) carve a criss cross in the middle. Add the Bockwurst to the potato. A spoonful of BBQ beans and grated cheese. Carve the charred sweetcorn and add on top. Finish with a dollop of sour cream and chive with a nice sprinkle of crispy onions on top. Ready to serve and enjoy!
  • Prep Time: 10mins
  • Cook Time: 40mins


  • Serving Size: 4

Sausage Man moves offices

Our old offices at The Sausage Man were getting way too small. With our fast-growing business and even faster-growing team, we needed more space and fortunately found it right on St Margareth's farm, where we have been located since 2017. We moved to the very entrance...

Sausage Man Brings The Brats To The British Open BBQ Championships

The Sausage Man is pleased to announce that we’ll be bringing the Bratwurst for the Sausage Round of British Open BBQ Championships at Smoke & Fire Festival in Colchester. We’ll also be launching a Speed Eating Challenge at the event, with contestants going head-to-head to eat a metre of Bratwurst in the quickest possible time!

BBQ Summer Sessions – Episode 3: Boujie Hot Dog

In this third episode of Chef Philli’s BBQ Summer Sessions, she cooks a classic hot dog on the BBQ but adds a luxurious twist. Showing some chefy flare and creating simple but boujie toppings – we introduce you to Chef Philli’s Boujie Hot Dog. Find the full recipe here and cook along with Chef Philli.

BBQ Summer Sessions – Episode 1: Spicy Sausage & Butternut Squash Pizza

In this first episode of Chef Philli’s BBQ Summer Sessions, she shows us just how easy it is to cook a pizza on a BBQ. Say goodbye to pepperoni as we have upgraded to Paprika Debrecener, once you have tried these on your pizza pepperoni will be a thing of the past. Check out the full recipe here and get your pizza grilling!

Chef Bjoern’s Pro Tips – Episode 3: Chilli Beef and Pulled Pork Dog

Learn to make Chef Bjoern’s awesome Chilli Beef and Pulled Pork Hot Dogs, use simple ingredients to create a restaurant style loaded hot dog! Created from a variety of ingredients available from The Sausage Man, this spicy topping is easy to recreate and the taste is truly outstanding!