Nidderdale Sausage Hotpot

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
cooked sausage hotpot

Ingredients

  • 500 g Nidderdale thin pork sausages
  • 100 g diced pancetta
  • 1 x onion diced
  • 2 x carrots diced
  • 1 x small sweet potato diced
  • 2 cloves garlic crushed
  • 1 x teaspoon thyme leaves
  • 10 g tomato paste
  • 30 g butter
  • Salt and pepper
  • 1 kilo main crop potatoes, peeled and cut into 3mm thick round discs
  • 300 ml essential cuisine chicken stock
  • 5g corn flour mixed with a little cold water
  1. Pre heat oven to 200ºc
  2. Take a deep heatproof casserole and add 10g butter
  3. Add diced bacon and fry gently
  4. Next add onion, garlic, carrots, sweet potato, garlic and thyme
  5. Gently fry for 5 minutes on a medium heat
  6. Add tomato paste and chicken stock. Bring to simmer, then thicken slightly by adding cornflour to the simmering stock and set to one side. Meanwhile colour the sausages in a frying pan until golden, then add to casserole
  7. For the potato topping, wash and steam potatoes for 10 to 12 minutes until just cooked
  8. Melt the remaining butter and brush over the potato discs
  9. Layer on top of casserole covering the whole surface
  10. Season with salt and pepper
  11. Cover with lid and bake for 25 minutes then remove lid and cook until rich and golden crust forms.