Sausage Hotpot

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This sausage hotpot is ultra comforting and so simple to make!

Prep Time15

Cook Time1 15

Resting time15

Total Time1 45

Course: Dinner, Main Course

Cuisine: British

Servings: - 5

Author: Chris Collins

Cost: £3 / $4

Equipment

Sharp Knife & Chopping Board
Large Pan & Wooden Spoon
Jug (for stock)
25cm x 17cm / 10" x 6.5" Baking Dish (or similar size)
Aluminium Foil
Serving Spoon

Ingredients

125g / 4.5oz diced Smoked Bacon Lardons (see notes)
6 Pork Sausages (see notes)
1 large White Onion, diced
2 medium Carrots, diced
2 cloves of Garlic, finely diced
3 tbsp / 45g Butter
3 tbsp Plain Flour
480ml / 2 cups Beef Stock
2 tsp Worcestershire Sauce
1 tsp Dijon Mustard
1/4 tsp EACH: Dried Rosemary, Dried Thyme, Black Pepper
1x Beef Oxo/Bouillon Cube, crumbled
400g / 14oz Baby Potatoes, or as needed to cover the top
1 tbsp Butter, melted
finely diced Chives, to garnish
Salt, as needed

Instructions

Fry the bacon in a large pan over medium heat until crisp with the fat rendered. Remove and place to one side, leaving the fat behind. Raise the heat slightly then fry the sausages until browned (don't focus on cooking them through, they continue cooking later). Remove the sausages and place to one side, leaving any excess fat behind. Slice into 5 pieces just before needed.
Lower the heat back to medium then add the carrot and onion and fry until soft and lightly coloured. If the pan dries out just add in some of the butter. Add the garlic and fry for 30 seconds or so, then melt the butter. Stir in the flour to create a roux then gradually add in the stock, stirring as you go to avoid lumps. Stir in the Worcestershire sauce, herbs, pepper, Oxo and Dijon then stir in the bacon and chopped sausages (with any resting juices). Pour into the baking dish and leave for 15 minutes or until a skin forms over the top.
Meanwhile, preheat the oven to 180C/350F. Slice the baby potatoes to around 1/4" thick then lay the slices over the filling, working from the outside in, overlapping as you go (see video for reference). Brush with melted butter then generously season with salt.
Cover in foil and bake for 30 minutes. Remove the foil then increase the temp to 200C/400F and cook uncovered for 20 minutes, or until the potatoes are tender. I recommend flicking on the grill/broiler to crisp up the potatoes at the end.
Rest for 5 or so mins to let the filling calm down, then sprinkle with chives and enjoy!

Video

Notes

a) Bacon Lardons - Because of the long cooking time, I like using lardons because they are meaty enough to last the duration. They're also fatty, meaning you can recycle to excess fat in the pan and keep the flavour. They're sold in most supermarkets, but you could sub thick-cut bacon if you can't find them. I love using smoked for the extra layer of flavour.

b) Sausages - I use regular Cumberland sausages (no added flavour combos or anything). Although you can use any you fancy - just make sure they're pork. For reference, 6x pork sausages are 400g/14oz.

c) Pre ahead - Make up until the point you've added the filling to the baking dish then let it completely cool. Tightly store in the fridge for 1-2 days, then take out, top with the potatoes and bake as instructed. I'd take it out the fridge before you start prepping the potatoes, just to take the chill out of the filling.

d) Calories - Whole recipe divided by 4.

Nutrition