Potato And Sausage Hotpot Recipes

FRYING-PAN SAUSAGE HOTPOT

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.

DUBLIN CODDLE (POTATO, SAUSAGE AND BACON HOT POT)

Steps:

• Preheat oven to 300 degrees.
• In a large, oven-proof pot with a lid, brown the sausages and bacon until sausage is browned and bacon is just crispy. Drain briefly on paper towels and remove most of the grease from the pot. If desired, cut the sausages into large chunks.
• Layer the ingredients in the same pot as follows: half of the onions, bacon, sausage and potatoes. Sprinkle with half of the parsley. Season generously with salt and pepper. Repeat with the remaining half of the ingredients.
• Pour the beef broth over the top. On the stove top, bring the liquid to a boil. (You may not be able to see the broth in the bottom of the pot, but you'll be able to hear when it boils).
• Remove from heat and cover the pot. Put the covered pot in the oven and cook for at least three hours (or up to 4 or 5 hours).
• About half-way through cooking, check the pot and add more water if necessary. There should be about an inch of liquid in the bottom of the pot at all times.
• Serve with bread for mopping up the juices.

MARY BERRY'S SAUSAGE AND RED PEPPER HOT POT

Steps:

• 1. You will need a large, deep frying pan or sauté pan with a lid or a flameproof casserole dish. Heat the oil in the pan over a high heat. Add the sausages and fry them until browned on all sides, then set them aside. Add the bacon and fry for a few minutes until crisp, then set aside. 2. Add the onion, pepper, carrot and garlic to the pan and fry for 5 minutes over a high heat. Pour in the stock, tomatoes and tomato paste, then add the thyme sprigs. Bring to the boil, add the potatoes and season with salt and pepper. 3. Turn the heat down to a simmer and return the bacon and sausages to the pan. Cover and simmer on the hob for about 20 minutes. Remove the lid and continue to simmer for another 10 minutes until the sauce has reduced a little and the sausages and vegetables are tender. Serve in bowls, with a green vegetable. Prepare ahead: Can be made up to 8 hours ahead. Bring to the boil to reheat.

SAUSAGE AND POTATO CASSEROLE RECIPE

Steps:

• Heat the oil in a large frying pan and fry the potatoes and sausages for 5 mins.
• Add the onion and pepper and cook for a further 5 mins, turning the sausages occasionally until browned.
• Add the pasta sauce, rinse the jar out with a splash of water and add to the pan. Cook, covered for 15 mins. Serve.

HOT SAUSAGE POT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large, deep skillet over medium high heat, cook sausage in the beer until evenly browned. Drain, and set aside.
• In a large baking dish, mix sausage, potatoes, green bell pepper, red bell pepper, yellow bell pepper, sweet onion, red onion, jalapeno pepper, habanero pepper, red chile pepper, green onions, and garlic. Season with salt and pepper. Stir in chicken broth.
• Cover, and bake in the preheated oven 1 hour, or until all vegetables are tender.

POTATO AND SAUSAGE HOTPOT

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.

SAUSAGE HOTPOT

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.