Celebrating 5 generations of Farmers & Butchers
Recipes
Luxury Sausage Hotpot
Serves: - 4
Takes: - 25 minutes
- 1 tbsp olive oil
- 1 large onion, peeled and sliced
- 1 clove garlic, sliced
- 8-12 good quality pork sausages
- 400 g can chopped tomatoes
- 1 chicken stock cube, made up with 125ml boiling water
- 100 g fine green beans, halved
- 410 g can cannellini beans, drained
- 15 g pack thyme, removed from the stalk and finely chopped
- 500 g potatoes, i.e. Maris Piper, peeled, left whole, par boiled, refreshed and then finely sliced
- 25 g butter, melted
- Salt and freshly ground black pepper
In a shallow ovenproof casserole dish, heat the oil then add the onion, garlic and sausages and cook for 5-6 minutes or until the sausages are browned.
Add the tomatoes, stock, beans, thyme and seasoning.
Preheat the grill to a high heat.
Arrange the potatoes in overlapping layers on top of the sausages.
Season, cover and simmer for 15 minutes or until the potatoes are tender.
Brush with melted butter, place under the grill and cook for 3 - 4 minutes until browned.
