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Sausage and Cider Hotpot

HT  MC  90mins

Serves 4     Keywords:    Hot Pork Vegetables  Herbs  Main Course  English  British  Europe

 

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Ingredients

454g (1lb) Lincolnshire Pork sausages
½ Butternut squash, peeled and thinly sliced
2 Large potatoes, peeled and thinly sliced
1 Large turnip, peeled and thinly sliced
1 x 15ml (1tbsp) Vegetable oil
1 Onion, chopped
2 Large sprigs fresh thyme
150ml (¼pt) Cider or apple juice
150ml (¼pt) Pork stock
1 x 15mlsp (1tbsp) Gravy granules
Salt and Pepper
Knob of butter

 

Instructions

  1. Preheat oven to Gas Mark 5, 190ºC, 375ºF.  Place sliced squash, potato and turnip in a large pan of boiling water. Gently simmer for about 5 minutes until slices have softened slightly, but still holding their shape. Drain and reserve.
     

  2. In a large saucepan heat oil and lightly fry the sausages, onion and thyme sprigs until sausages have browned and onion begins to soften.
     

  3. Add the cider and stock, bring to the boil. Add gravy granules and thicken to your desired level of thickness. Season with salt and pepper.
     

  4. Place sausage mixture into a large deep ovenproof dish. Layer the vegetables on top of the sausages, allowing the sausages to ‘poke’ through.
     

  5. Dot the top with butter and place in a preheated oven. Cook for about 30 minutes covered in foil, remove foil and brown off for a further 25-30 minutes until the sliced vegetables are golden and cooked through.
     

 

Serving Suggestions

Serve hot with seasonal green vegetables

 

Special Equipment required to make this sausage plait Recipe

Deep Oven proof dish

aluminium foil

 

TIPS AND OPTIONS: 

Use your favourite sausage such as Cumberland or ordinary pork sausages

Use cornflour to thicken if you don't have gravy granules

 

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Key techniques required to make this sausage in cider hotpot recipe

Simmer - To maintain the temperature of a liquid at just below boiling.
Fry  - To cook over a brisk heat, in oil or fat to obtain a good seal and colour.
 

Additional information about this sausage in cider hotpot recipe

This recipe is courtesy of www.lovepork.co.uk and was devised especially for British Sausage Week 2011  to coincide with the theme of  " great sausage hits remixed ". The Sausage and Cider Hotpot, is the perfect one pot dish, using Lincolnshire sausages traditionally cooked with a rich cider and thyme gravy, layered with sliced potatoes, butternut squash and turnip. Perfect for chilly autumn evenings.

 

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