Sausage and Cider Hotpot

Sausage and Cider Hotpot

Sausage and Cider Hotpot

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           

                        

METHOD:

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

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