Crispy-topped Sausage One-pot
with Tenderstem Broccoli
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 is a winner.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
225
Pork and Oregano Sausage Meat
(Contains Sulphites)
1
Leek
7.5
Worcester Sauce
(Contains Cereals containing gluten)
150
Tenderstem Broccoli
½
Chicken Stock Powder
15
Panko Breadcrumbs
60
Creme Fraiche
1
Finely Chopped Tomatoes
2
Garlic Clove
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
450
Potatoes
⅕
Rosemary
Not included in your delivery
1.5
Olive Oil for the Crumb
Nutritional information
Utensils
Instructions
Put a large saucepan of water with a pinch of salt on to boil. Chop the potato into 2cm chunks (no need to peel). Add to the pan and boil for 15-20 mins, then drain in a colander (don't worry if it breaks 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. 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.
Remove the root and dark top from the leek, halve lengthways and slice into 1cm thick half moons. 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 small bowl, mix the panko breadcrumbs with the hard Italian cheese and the olive oil (see ingredients for amount).
Once the sausage is brown, 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. tTIP: If the pan is too small, just remove the sausage to a plate while you cook the leek and add it back in when the leek is soft.
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, pour into an ovenproof dish. Spoon the potato in blobs over the top, then carefully spread until evenly covered. Sprinkle over the cheesy breadcrumbs. 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 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 soft, 4-5 mins. Remove the sausage hotpot from your grill and spoon into bowls with some broccoli on the side. ENJOY!
