Sausage Hotpot Recipes

Steps:

• Heat the oil in a medium frying pan (one the sausages will fit in fairly snugly). Add the sausages and fry for 8-10 mins, turning them often. Turn the grill to high. Splash a couple of tablespoons of red wine into the pan if you are using it, then pour in the stock and stir in the caramelised red onions. Allow the mixture to bubble for 3-4 mins, so it thickens a little and turns into a rich gravy. Remove from the heat.
• Spread the potatoes so they roughly cover the sausages and gravy. Put the frying pan under the grill for about 8 mins until the potatoes turn crisp and golden. Serve while bubbling and hot - there is no need to add seasoning.

Steps:

• Place the cabbage, carrots, beans, potatoes, the fresh peas, if using, the broth, salt, pepper, and nutmeg in a large heavy kettle (pot). Set over moderate heat and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook without stirring for 20 minutes. Add the caraway seeds, marjoram, knockwurst, and frozen peas, if using, and toss lightly to mix. Re-cover and simmer 10 minutes. Add the parsley, toss lightly, and serve in soup plates with crusty chunks of bread.

Steps:

• Preheat the oven to 200C/400F/gas mark 6. Partially cook the potatoes in salted boiling water for 10 minutes Drain and set aside to cool slightly.
• Meanwhile, fry the sausage pieces in a pan for 5 mins until golden. Remove and set aside. Add the onion slices to the pan and fry for 5 minutes.
• Return the sausages to the pan with the baked beans, heat through and season to taste. Spoon the mixture into a casserole dish.
• Thinly slice the potato and arrange them on top of the bean mixture, overlapping them. Cover with a lid or foil and bake for 10 minutes Remove lid and cook for a further 10 minutes.

Steps:

• Heat the oil in a large frying pan with a lid and fry the onion and sausages until starting to brown.
• Add the potato slices and cook, stirring occasionally, until golden.
• Season with salt and pepper.
• Add the mustard, if using, to the stock, then pour into the pan.
• Cover with a tight-fitting lid and cook for 10 minutes until the potatoes are tender.
• Preheat the grill to medium.
• Scatter the cheese over the top of the potatoes and put the pan under the grill for 5 minutes until the cheese is bubbling and golden.
• Serve with steamed vegetables.

Steps:

• In a large casserole, fry the sausages until brown all over - about 10 mins.
• Add the tomato sauce, stirring well, then stir in the beans, treacle or sugar and mustard. Bring to the simmer, cover and cook for 30 mins. Great served with crusty bread or rice.

Steps:

• Heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Add sausages. Cook, turning often, for 5 minutes or until browned. Remove sausages to a board. Thickly slice.
• Reduce heat to medium. Add remaining oil, onions and capsicum to pan. Cook, stirring occasionally, for 3 to 4 minutes or until soft. Add rice, tomatoes, stock and sausages. Stir to combine. Bring to the boil.
• Cover pan and reduce heat to medium-low. Simmer for 10 minutes. Remove pan from heat. Set aside, covered, for 15 minutes (this allows rice to complete cooking). Season with salt and pepper. Spoon hotpot into serving bowls. Serve.
• To reheat hotpot, spoon into serving bowls. Drizzle with 2 tablespoons chicken stock and cover with damp paper towel. Microwave on MEDIUM (50%) for 3 to 4 minutes.