Sausage and potato hotpot
Sausage and potato hotpot with layered golden potatoes and browned sausages in a rich gravy, creating a warm, rustic dish that looks comforting, homely and perfect for chilly evenings
Equipment
- Lidded casserole dish
Ingredients
- 1 tbsp vegetable oil
- 8 pork sausages
- 4 rashers of bacon, cubed
- 1 onion, sliced
- 1 red pepper, deseeded and cut into chunks
- 1 tbsp garlic paste
- 400 ml chicken stock
- 400 g passata
- 2 tbsp sun-dried tomato paste
- 1 tbsp dried thyme
- 5 medium potatoes, peeled and thickly sliced
- pinch of ground pepper
Instructions
- In a large lidded casserole pot, heat the oil and fry the sausages until brown all over. Remove and set aside.
- Add the bacon and fry for a few mints until crispy, set aside with the sausages.
- Add the onion, red pepper and garlic paste and fry for around 5mins. Add the stock, passata, tomato paste and thyme. Bring to a boil then add the potatoes and ground pepper.
- Add the bacon and sausages to the pan and stir them all together. Cover and simmer for around 25mins. If your sauce a reduced and you want a bit more juice, add some water.
- Serve with some warm crusty bread and green veg.