Sausage hotpot; a take on a classic British dish, pork bangers cooked in a delicious cider & onion gravy then baked under a crispy potato lid.
It also features a layer of potatoes in the base of the casserole that slowly cooks in the gravy, which is enriched with apple sauce.
Scalloped Potato Topped Sausage Casserole
A hotpot or hot pot in my wee corner of the world (the UK) means a stew or casserole topped with a scalloped potato lid.
It is baked in the oven until the spuds are crisp and often contains other layers of potato that cook in the gravy of the stew.
The most popular variant is the Lancashire lamb hotpot. But I love playing with ideas and have a Morrocan-influenced spicy beef hotpot, a minced beef hotpot, a vegan mushroom hotpot and mustardy chicken hotpot too.
The magical panacalty is a hotpot in all but its name, too and rocks lots of onions and corned beef!
My latest version is a glorious sausage hotpot with a cider-based onion gravy, and it is stonkingly good.
The gravy is sweet with onions and has a wonderful tartness to balance the sweetness, thanks to the reduced cider.
Bramley apple sauce enriches that gravy and doubles down on the apple and pork combination.
It's a wonderfully simple dish, even if it takes a while to cook.
Frequently Asked Questions
What sausages should I use?
So long as they are pork sausages and are not loaded with paprika, you are good to go.
I used pork and apple sausages to complement the cider gravy, but anything from pork and caramelised onion to Cumberland sausages would work well.
What cider should I use?
You need a nice dry cider for this recipe; avoid the popular, often sweet "pub favourites".
I usually use Aspall Premier Cru in my cooking, but I have been experimenting with Sxollie of late, which also works perfectly.
A NOTE FOR US VISITORS!
Cider in the UK and most of the world refers to an alcoholic beverage, so look for something you guys call hard cider.
What is Bramley apple sauce?
Bramley apples are a unique British variety of apple that are practically inedible as an eating apple. But cook them down they make an outstanding apple sauce!
You can make your own apple sauce at home, but I usually buy a small jar, as I do not use it often enough to justify making it.
Does the type of potatoes matter?
So long as you avoid waxy "new" potatoes, you are good to go. An all-purpose potato or floury potato is fine. I usually use Maris Piper or King Edwards if I can.
If you are from somewhere that insists on the infernal A,B,C system of potatoes, look for either a B or C potato.
Can I make this in advance?
This reheats fairly well, although you do lose some crispness in the top layer of potatoes.
It will sit in the fridge for a couple of days covered with cling film. I would not freeze this dish.
Reheat in the oven until it is piping hot and bubbling, which will take around 25-30 minutes. Cover with foil for the first 15 minutes.
Serving Suggestions
This sausage hotpot is a hearty old dish and does not need a great deal to finish it off as a meal.
I like to add some greens, and as the oven is already on, something that you can throw in whilst the hotpot bakes is ideal.
My main squeeze as a simple side dish at the moment is some roasted tender-stem broccoli. A bit of rapeseed oil, salt and pepper and off you go!
My miso-roasted Brussels sprouts with bacon would also go down a real treat.
Other sides that would work well include some buttered cabbage, garlic green beans or braised cavolo nero.
Equipment Used
I only recommend specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hoib/Stovetop.
- Oven.
- Grill, aka broiler (OPTIONAL)
- 1 Litre (1 Quart) casserole dish. Mine is 21cm x 16cm x 4.5cm or 8" x 6" x 2".
- Mandolin for slicing potatoes (OPTIONAL).
- 28cm or 11" frying pan.
- 15cm or 6" saucepan.
- Sharp kitchen knife.
- Chopping board.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Sausage Hotpot Recipe
Ingredients
- 400 g Pork Sausages 6 Total
- 1 tablespoon Cooking Oil
- 500 ml Dry Cider 2 Cups
- 2 Medium Onions 300g
- 2 tablespoon Flour
- 50 ml Brandy 3 tablespoon + 1 teaspoon
- 250 ml Chicken Stock 1 Cup
- 2 tablespoon Bramley Apple Sauce
- 2 Sprigs Thyme
- 35 g Butter 2 tablespoon + 1 teaspoon
- 2 Medium Potatoes 350g
Instructions
- Heat a 28cm (11") frying pan that is not non-stick over a medium heat, and when it is hot, add the oil and brown the sausages on all sides, then remove and set aside.
- Whilst the sausages are browning, pour the cider into a 15cm (6") saucepan and reduce by half.
- Cut the onions in half, peel them and then cut them into half-moon shapes 7-10mm (¼"-½") thick.
- Pick the leaves from the sprigs of thyme.
- Add the onions to the sausage pan and soften for 15 minutes, stirring occasionally.
- Whilst the onions are softening, cut the potatoes into 3mm (⅛") thick slices, using a mandolin really helps with this.
- Return to the onions after they have been cooking for 15 minutes and add the flour, then stir continuously for 1 minute.
- Pour the brandy into the onions and cook for 1 more minute.
- Add the chicken stock, reduced cider, half of the thyme leaves and the Bramley apple sauce to the onions and stir until everything forms a slightly thickened sauce.
- Add half of the potatoes in a single layer to the base of a 1-litre casserole dish.
- Pour the sauce over the layer of potatoes in the casserole dish and add the sausages.
- Arrange the remaining potato slices on top of the sausage mix, then dot on the butter and sprinkle over the remaining thyme leaves and a sprinkling of coarse sea salt.
- Transfer to the oven and bake at 180°C or 350°F for 55-60 minutes.Then slide the hotpot under the grill (broiler) for a final few minutes to finish browning and crisping up.
Michele
Thursday 31st of August 2023
American here.. Can I substitute plain unsweetened apple sauce for the Bramley apple sauce? Recipe calls for such a small amount.
Brian Jones
Thursday 7th of September 2023
Hey Michelle... I am guessing that it will be fine, it will change the flavour a little but it will not adversely impact the cooking. Bramley apples are incredibly tart and floury and as far as I am aware they are uniquely grown in the UK, so even unsweetened apple sauce from any other type of apple will be different, but different doesn't always mean bad :)
Enjoy.
Brian