Sausage and Cider Hotpot
The Sausage and Cider Hotpot, is the perfect one pot dish, using Lincolnshire sausages traditionally cooked with a rich cider and thyme gravy, layered with sliced potatoes, butternut squash and turnip.
Serves: 4
Cooking time: About 1 hour
Oven temperature: Gas Mark 5, 190ºC, 375ºF
Ingredients
- 454g (1lb) Lincolnshire Pork sausages
- ½ Butternut squash, peeled and thinly sliced
- 2 Large potatoes, peeled and thinly sliced
- 1 Large turnip, peeled and thinly sliced
- 1 x 15mlsp (1tbsp) Vegetable oil
- 1 Onion, chopped
- 2 Large sprigs fresh thyme
- 150mlsp (¼pt) Cider or apple juice
- 150mlsp (¼pt) Pork stock
- 1 x 15mlsp (1tbsp) Gravy granules
- Seasoning
- Knob of butter
Procedure
- Preheat oven to Gas Mark 5, 190ºC, 375ºF.
- Place sliced squash, potato and turnip in a large pan of boiling water.
- Gently simmer for about 5 minutes until slices have softened slightly, but still holding their shape.
- Drain and reserve.
- In a large saucepan heat oil and lightly fry the sausages, onion and thyme sprigs until sausages have browned and onion begins to soften.
- Add the cider and stock, bring to the boil.
- Add gravy granules and thicken to your desired level of thickness.
- Season.
- Place sausage mixture into a large deep ovenproof dish.
- Layer the vegetables on top of the sausages, allowing the sausages to 'poke' through.
- Dot the top with butter and place in a preheated oven.
- Cook for about 30 minutes covered in foil, remove foil and brown off for a further 25-30 minutes until the sliced vegetables are golden and cooked through
- Serve with steamed seasonal greens.