Pork Recipes

Red Tractor pork is produced with the utmost care and we want you to make the most of this fantastic and versatile ingredient. Take a look at our inspirational recipe selection to revisit some classic dishes or discover something new and tasty.

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Sausage and Cider Hotpot

From British Sausage Week

  • Serves 4
  • Cooking Time 60 mins

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Recipe ingredients

454g (1lb) Lincolnshire Pork sausages
½ Butternut squash, peeled and thinly sliced
2 Large potatoes, peeled and thinly sliced
1 Large turnip, peeled and thinly sliced
1 x 15mlsp (1tbsp) Vegetable oil
1 Onion, chopped
2 Large sprigs fresh thyme
150mlsp (¼pt) Cider or apple juice
150mlsp (¼pt) Pork stock
1 x 15mlsp (1tbsp) Gravy granules
Seasoning
Knob of butter

Preparation

Preheat oven to Gas Mark 5, 190ºC, 375ºF.

Place sliced squash, potato and turnip in a large pan of boiling water. Gently simmer for about 5 minutes until slices have softened slightly, but still holding their shape. Drain and reserve.

In a large saucepan heat oil and lightly fry the sausages, onion and thyme sprigs until sausages have browned and onion begins to soften.

Add the cider and stock, bring to the boil. Add gravy granules and thicken to your desired level of thickness. Season.

Place sausage mixture into a large deep ovenproof dish. Layer the vegetables on top of the sausages, allowing the sausages to ‘poke’ through.

Dot the top with butter and place in a preheated oven. Cook for about 30 minutes covered in foil, remove foil and brown off for a further 25-30 minutes until the sliced vegetables are golden and cooked through.

Serve with steamed seasonal greens