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Crispy potato topped sausage hotpot in a casserole dish.
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Sausage Hotpot Recipe

Pork bangers, delicious scrumpy cider and Bramley apple sauce all sit at the heart of this delicious, indulgent and comforting sausage hotpot that's guaranteed to put a smile on your face!
Course Main Course
Cuisine British
Keyword sausage hot pot, sausage hotpot, sausage hotpot with potato topping
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 2 Servings
Calories 1259kcal
Author Brian Jones

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.
    Sausage Hotpot process shot 2 of 10
  • Whilst the sausages are browning, pour the cider into a 15cm (6") saucepan and reduce by half.
    Sausage Hotpot process shot 1 of 10
  • 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.
    Sausage Hotpot process shot 3 of 10
  • 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.
    Sausage Hotpot process shot 4 of 10
  • Pour the brandy into the onions and cook for 1 more minute.
    Sausage Hotpot process shot 5 of 10
  • 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.
    Sausage Hotpot process shot 6 of 10
  • Add half of the potatoes in a single layer to the base of a 1-litre casserole dish.
    Sausage Hotpot process shot 7 of 10
  • Pour the sauce over the layer of potatoes in the casserole dish and add the sausages.
    Sausage Hotpot process shot 8 of 10
  • 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.
    Sausage Hotpot process shot 9 of 10
  • 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.
    Sausage Hotpot process shot 10 of 10

Video

Nutrition

Serving: 1 | Calories: 1259kcal | Carbohydrates: 71g | Protein: 44g | Fat: 77g | Saturated Fat: 27g | Polyunsaturated Fat: 44g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 2259mg | Fiber: 6g | Sugar: 29g
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