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 (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.