Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Pork Sausage Lancashire Hotpot With Sage, Thyme And Black Pudding
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A delicious winter classic filled with fresh, flavoursome ingredients.
Prep time: 15 mins
Cook time: 1 hrs and 30 mins
Serves: 4
Cooking Skill: Not Too Tricky
Ingredients
450g
fresh 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
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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