Pork Sausage Lancashire Hotpot With Sage, Thyme And Black Pudding
cooking time
1 hour 30 minutes
cooking skill
Not too tricky
serves
4 people
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
1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
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.
3
Heat the oil in large saucepan and cook the onion and sausages until brown.
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.
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.
6
Cover with foil and cook for 40 minutes, remove foil and cook for a further 30 minutes until golden brown.
