Nidderdale Sausage Hotpot

Name: Nidderdale Sausage Hotpot
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
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

5 mins
45 mins
easy
4

Recipe by

Jeff Baker

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

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Introduction

Here is my heart warming recipe perfect for the cooler months to warm the soul. A real family favourite.

Method

Pre heat oven to 200ºc
Take a deep heatproof casserole and add 10g butter
Add diced bacon and fry gently
Next add onion, garlic, carrots, sweet potato, garlic and thyme
Gently fry for 5 minutes on a medium heat
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
For the potato topping, wash and steam potatoes for 10 to 12 minutes until just cooked
Melt the remaining butter and brush over the potato discs
Layer on top of casserole covering the whole surface
Season with salt and pepper
Cover with lid and bake for 25 minutes then remove lid and cook until rich and golden crust forms.