Pork Sausage Lancashire Hotpot With Sage, Thyme And Black Pudding

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Cook time: 1 hrs and 30 mins

Serves: 4

Cooking Skill: Not Too Tricky

Ingredients

450g chunky pork sausages
900g fluffy potatoes, peeled and thinly sliced
1 tablespoon oil
1 onion, peeled and roughly chopped
½ small butternut squash, peeled, deseeded and cubed
100g black pudding, roughly cubed
1 sprig fresh sage
1 fresh thyme sprig
150ml good hot pork stock
1 tablespoon butter
50g hard, white, crumbly cheese (e.g. Lancashire or Cheddar), crumbled

Method

Step 1

Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.

Step 2

Place the potatoes in a large pan of cold water and bring to the boil. Cook for a 15-20 minutes until the potatoes just begin to soften then drain.

Step 3

Heat the oil in large saucepan and cook the onion and sausages until brown.

Step 4

Place a layer of potatoes on the base of a large ovenproof casserole dish. Top with the sausages, half the butternut squash and black pudding, a sprig of fresh thyme and sage.

Step 5

Add the remaining butternut squash and black pudding and pour over the stock. Top with the remaining potato slices, season, dot with butter and sprinkle with cheese.

Step 6

Cover with foil and cook for 40 minutes, remove foil and cook for a further 30 minutes until golden brown.

Method

Step 1

Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.

Step 2

Place the potatoes in a large pan of cold water and bring to the boil. Cook for a 15-20 minutes until the potatoes just begin to soften then drain.

Step 3

Heat the oil in large saucepan and cook the onion and sausages until brown.

Step 4

Place a layer of potatoes on the base of a large ovenproof casserole dish. Top with the sausages, half the butternut squash and black pudding, a sprig of fresh thyme and sage.

Step 5

Add the remaining butternut squash and black pudding and pour over the stock. Top with the remaining potato slices, season, dot with butter and sprinkle with cheese.

Step 6

Cover with foil and cook for 40 minutes, remove foil and cook for a further 30 minutes until golden brown.

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Pork Sausage Lancashire Hotpot with Sage, Thyme and Black Pudding

Single portion lancashire hotpot served in a baking dish with fork and glass on side.

Ingredients

  • 450g chunky pork sausages
  • 900g fluffy potatoes, peeled and thinly sliced
  • 1 tablespoon oil
  • 1 onion, peeled and roughly chopped
  • ½ small butternut squash, peeled, deseeded and cubed
  • 100g black pudding, roughly cubed
  • 1 sprig fresh sage
  • 1 fresh thyme sprig
  • 150ml good hot pork stock
  • 1 tablespoon butter
  • 50g hard, white, crumbly cheese (e.g. Lancashire or Cheddar), crumbled












Method

Step 1

Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.

Step 2

Place the potatoes in a large pan of cold water and bring to the boil. Cook for a 15-20 minutes until the potatoes just begin to soften then drain.

Step 3

Heat the oil in large saucepan and cook the onion and sausages until brown.

Step 4

Place a layer of potatoes on the base of a large ovenproof casserole dish. Top with the sausages, half the butternut squash and black pudding, a sprig of fresh thyme and sage.

Step 5

Add the remaining butternut squash and black pudding and pour over the stock. Top with the remaining potato slices, season, dot with butter and sprinkle with cheese.

Step 6

Cover with foil and cook for 40 minutes, remove foil and cook for a further 30 minutes until golden brown.

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