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Crispy-topped Sausage One-pot

Crispy-topped Sausage One-pot

with Tenderstem Broccoli

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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.

Allergens:SulphitesGlutenMilkEggCelery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Potato

300 grams

Pork and Oregano Sausage Meat

(ContainsSulphites, Gluten)

1 unit(s)

Leek

2 unit(s)

Garlic Clove

½ sprig(s)

Rosemary

⅔ pack(s)

Creme Fraiche

(ContainsMilk)

½ pot(s)

Panko Breadcrumbs

(ContainsGluten)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 unit(s)

Finely Chopped Tomatoes

½ sachet

Worcester Sauce

(ContainsGluten)

½ pot(s)

Chicken Stock Powder

(ContainsCelery)

1 pack(s)

Tenderstem Broccoli ®

Not included in your delivery

1.5 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3824 kJ
Energy (kcal)914 kcal
Fat52.0 g
of which saturates20.0 g
Carbohydrate74 g
of which sugars15.0 g
Protein41 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Saucepan
Strainer
Frying Pan
Garlic Press
Small Bowl
Oven dish
Potato Masher
Spoon
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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).

4

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.

5

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.

6

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!