Sausage Hotpot
with a Creamy Potato Top and Garlicky Broccoli
- Wheat
- Cereals containing gluten
- Sulphites
- Barley
- Milk
- Egg
It’s often assumed that ‘hotpot’ refers to the earthenware pot that is traditionally used to cook casseroles in British cuisine, but it is actually more likely to be connected with what lies within, which would have been a ‘hodge-podge’ or jumble of ingredients. Comforting , creamy and packed with flavour, we’ve topped our hotpot with a crispy cheesy mash. Trust us, this dish will warm you from the inside out.
Ingredients
225 grams
British Pork and Oregano Sausage Meat
(Contains: Wheat, Cereals containing gluten, Sulphites)
1 unit(s)
Leek
7.5 grams
Worcester Sauce
(Contains: Cereals containing gluten, Barley)
150 grams
Tenderstem® Broccoli
½ sachet(s)
Chicken Stock Powder
15 grams
Panko Breadcrumbs
1 carton(s)
Finely Chopped Tomatoes
2 unit(s)
Garlic Clove
75 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
450 grams
Potatoes
⅕ bunch(es)
Rosemary
Not included in your delivery
1.5 tbsp
Olive Oil for the Crumb
Nutritional information
Instructions
Put a large saucepan of water with a pinch of salt on to boil for the potatoes. Chop the potato into 2cm chunks (no need to peel!). Boil the potato for 15-20 mins, then drain in a colander (don't worry if they break up). Tip: The potato is cooked when you can easily slip a knife through. Once drained, pop the potato back in the pan and cover with a lid, keep to one side.
Meanwhile, shape the sausage meat into bite sized pieces. IMPORTANT: Wash your hands after handling raw meat. Heat a drizzle of oil in a large frying pan on medium-high heat and add the sausage pieces. Cook, turning carefully occasionally until browned, 7-8 mins.
Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways then slice into pieces 1cm thick. Peel and grate the garlic (or use a garlic press). Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Mix the rosemary into the crème fraîche. In another bowl, mix the panko breadcrumbs with the hard Italian cheese and the oil (see ingredient list for amount).
Once the sausage is browned, add the leek to the pan. Stir and cook until softened, 5 mins. Add half the garlic, cook for 1 minute more, then add the chopped tomatoes and Worcester sauce. Bring to a simmer and stir in the stock. Lower the heat to medium, cook uncovered until thickened, 15 mins.
While the hotpot is simmering, mash the potato and then mix in the rosemary crème fraîche. Season with salt and pepper to taste. Preheat your grill to medium-high. When the hotpot is ready, spoon into an ovenproof dish. Spoon the potato in blobs over the top, then carefully spread until evenly covered. Sprinkle over the cheesy crumbs. Grill until golden, 3-4 mins. Watch closely so it doesn't burn. Wash your frying pan.
Heat a drizzle of oil in the clean frying pan over medium heat. Add the tenderstem broccoli with a pinch of salt and black pepper. Stir fry for 2 mins, then add the remaining garlic and a splash of water. Cover with a lid or foil, cook until the broccoli is tender, 4-5 mins. Remove the sausage hotpot from your grill and spoon into bowls with some tenderstem broccoli on the side.
