Sausage Hotpot

Method10 steps · about 1 hr 25 min

1. 1

   Step 1: Peel the onions (1) and carrots (300 g) and wipe the mushrooms (100 g). Chop the onions into small pieces, the mushrooms into quarters or thick slices and cut the carrots on the diagonal.

   Uses 1 onion · 300 g carrots (4 medium) · 100 g mushrooms (6 medium)

2. 2

   Step 2: Peel and slice the potatoes (800 g) as thin as possible by hand or in a food processor.

   Uses 800 g potatoes

3. 3

   Step 3: Heat the oil (1 tbsp) over medium heat and brown the sausages for about 10 minutes, turning regularly. Transfer to a shallow casserole dish about 30 cm wide.

   Brown hotpot sausages · 10 minUses 1 tbsp oil · 8 pork sausages

4. 4

   Step 4: Soften the prepared chopped onion and carrots in the same pan for 5 minutes, stirring regularly.

   Soften hotpot onion and carrots · 5 minUses one chopped onion and 300 g carrots cut diagonally

5. 5

   Step 5: Add the prepared sliced mushrooms, chicken stock (200 ml), baked beans (410 g), tomato puree, mixed herbs (1 tsp) and measured salt (1 tsp) and pepper (½ tsp) to the softened vegetables.

   Uses 200 ml chicken stock · 410 g baked beans (i tin) · 2 tbsp tomato purée · 1 tsp salt · ½ tsp pepper · 1 tsp mixed herbs · prepared onion and carrots softened 5 minutes in original sausage pan · 100 g mushrooms quartered or thickly sliced

6. 6

   Step 6: Mix the measured tablespoon of cornflour (1 tbsp) with the equal tablespoon of cold water (1 tbsp). Stir into the prepared sauce and bring to a simmer until thickened.

   Uses 1 tbsp cornflour (cornstarch) · 1 tbsp water · softened vegetables with 200 ml stock, 410 g baked beans, tomato puree, herbs and seasoning

7. 7

   Step 7: Pour the prepared thickened bean and vegetable sauce over the prepared browned sausages in the casserole.

   Uses eight pork sausages browned 10 minutes then placed in casserole · prepared sauce thickened with tablespoon cornstarch and equal water

8. 8

   Step 8: Arrange the prepared thin potato slices over the filled casserole, overlapping slightly.

   Uses browned sausages covered with prepared bean vegetable sauce · 800 g potatoes peeled and sliced very thinly

9. 9

   Step 9: Dot the measured butter (1 tbsp) over the prepared potato topping and add the optional extra topping salt and pepper only if desired.

   Uses 1 tbsp butter · optional extra salt for potato topping · optional extra pepper for potato topping · prepared casserole covered with overlapping sliced potatoes

10. 10

    Step 10: Bake the complete prepared hotpot in a preheated oven at 180°C conventional (356°F) or 160°C fan for 40–50 minutes, until the potatoes are tender when pierced and the centre of the sausage casserole reaches 74°C (165°F). Cover if the topping browns before the potatoes are tender. Let stand briefly before serving.

    Bake hotpot · 50 minUses complete casserole with tablespoon butter and optional extra topping seasoning