Lazy caramelised onion sausage hotpot

Serves: 4

INGREDIENTS

1 tbsp olive oil

8 pork sausages* (1 x 454g pack)

8 rashers smoked streaky bacon

175g chestnut mushrooms, roughly chopped

1 tbsp chopped fresh thyme (or 1 tsp dried), plus extra to garnish

2 tbsp cornflour

125g caramelised onion chutney

330ml dry cider

1 tbsp cider vinegar

2 x 560g tins new potatoes, drained

1 tbsp butter*, melted (or extra oil)

steamed green cabbage, to serve

METHOD

Heat the oil in a large frying pan (one that can go under the grill later). Add the sausages and brown over a medium heat for 10 minutes, turning. Roughly chop 5 rashers of bacon and add to the pan, along with the mushrooms, and cook for 2-3 minutes, stirring.

Mix in the thyme, cornflour and caramelised onion chutney, followed by the cider and cider vinegar. Stir well and bring to a simmer; season, cover and cook gently for 10 minutes. Preheat the grill.

Slice the drained new potatoes thickly and pat dry in a clean kitchen towel. Tumble them over the sausages in their sauce, and brush with the melted butter or oil. Finely chop the remaining 3 bacon rashers and scatter over the potatoes.

Transfer to the grill, protecting the pan handle from the heat if necessary, and grill for about 8 minutes or until the bacon and potatoes are starting to crisp up. Serve with green cabbage.

*Use gluten-free sausages, if required, and oil rather than butter for dairy free.

Recipe credit: Sainsbury’s Magazine

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Beth Williams
Senior Digital Executive

Beth is our Senior Digital Executive and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle…

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