Butcher’s Sausage Hotpot

Throughout September I’ve been posting recipes for simple one pot dishes.  This one requires two pots as the potato slices need to be part cooked before going on top of the hotpot (sorry!).  The hardest part of this dish is peeling the spuds and I can promise that after that it’s simple, quick and very tasty.  Use good quality butcher style sausages for this.

You will need:
800g/1kg potatoes (roughly 2 large potatoes per person)
1 tbsp olive oil
6/8 butcher style sausages (depends on size and how many you are feeding)
1 small red onion
2 tsp dried mixed herbs
500ml hot beef stock (cube is fine)
400g frozen peas
butter for dotting over potatoes
Method:
Preheat the oven to 190C
Peel and thinly slice the potatoes.  Place into a saucepan of water, bring to the boil and cook for 5 minutes, then drain.
While potatoes are boiling slice the red onion into thin rings.
Heat the olive oil in a large oven proof pan / casserole dish over the hob and begin to brown the sausages.
(Note: you could use a large frying pan and then transfer to casserole dish for the oven stage)
After a couple of minutes add the onion rings.
Make up the hot beef stock in a large jug and add the mixed herbs and the frozen peas to the jug.
Once the sausages are browned a bit (they don’t have to be cooked through) add the stock/peas and stir well to scrape up any meat residue from the bottom of the pan.
Take off the hob and layer the potato slices on top and dot here and there with some butter.  Season with salt and pepper.
Bake in the oven for 15-20 minutes.
Enjoy.
Til next time, Sheila.

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