Pork Sausage Lancashire Hotpot With Sage, Thyme And Black Pudding
cooking time
60 minutes 30 minutes
cooking skill
Not too tricky
serves
4 people
Ingredients
- 450g (1lb) Chunky Pork sausages
- 900g (2lb) Potatoes, peeled and thinly sliced
- 15ml (1tbsp) Oil
- 1 Onion, peeled and roughly chopped
- ½ Small butternut squash, peeled and cubed
- 100g (4oz) Black pudding, roughly cubed
- 1 Fresh sage sprig
- 1 Fresh thyme sprig
- 150ml (¼pt) Pork stock
Seasoning
- 15ml (1tbsp) Butter
- 50g (2oz) Hard, white, crumbly cheese (e.g. Lancashire or Cheddar), crumbled
Method
Preparation
Preheat oven to 180°C/Gas 4-5.
1
Place potatoes in a large pan of cold water and bring to the boil. Cook for a few minutes until the potatoes just begin to soften and drain.
2
Heat oil in large saucepan and brown onion and sausages.
3
Place a layer of potatoes on the base of a large oven-proof casserole pot. Top with sausages, half the butternut squash and black pudding, a sprig of fresh thyme and sage.
4
Add the remaining butternut squash and black pudding and pour over the stock. Top with remaining sliced potato, season, dot with butter and sprinkle with cheese.
5
Cover with foil and cook for 40 minutes, remove foil and cook for a further 30 minutes until browned and golden.
Serving Suggestions
Serve with extra steamed seasonal vegetables.
