Lazy caramelised onion sausage hotpot
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Maja Smend
Lazy caramelised onion sausage hotpot
Get all the flavours of a classic sausage hotpot but with a fraction of the effort. Tinned potatoes and a jar of chutney are key to this dish’s success!
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (serving)
Calories
770Kcal
Fat
47gr
Saturates
17gr
Carbs
57gr
Sugars
15gr
Fibre
5gr
Protein
25gr
Salt
3.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 tbsp olive oil
- 8 pork sausages* (1 x 454g pack)
- 8 rashers smoked streaky bacon
- 175g chestnut mushrooms, roughly chopped
- 1 tbsp chopped fresh thyme (or 1 tsp dried), plus extra to garnish
- 2 tbsp cornflour
- 125g caramelised onion chutney
- 330ml dry cider
- 1 tbsp cider vinegar
- 2 x 560g tins new potatoes, drained
- 1 tbsp butter*, melted (or extra oil)
- steamed green cabbage, to serve
Step by step
- Heat the oil in a large frying pan (one that can go under the grill later). Add the sausages and brown over a medium heat for 10 minutes, turning. Roughly chop 5 rashers of bacon and add to the pan, along with the mushrooms, and cook for 2-3 minutes, stirring.
- Mix in the thyme, cornflour and caramelised onion chutney, followed by the cider and cider vinegar. Stir well and bring to a simmer; season, cover and cook gently for 10 minutes. Preheat the grill.
- Slice the drained new potatoes thickly and pat dry in a clean kitchen towel. Tumble them over the sausages in their sauce, and brush with the melted butter or oil. Finely chop the remaining 3 bacon rashers and scatter over the potatoes.
-
Transfer to the grill, protecting the pan handle from the heat if necessary, and grill for about 8 minutes or until the bacon and potatoes are starting to crisp up. Serve with green cabbage.
*Use gluten-free sausages, if required, and oil rather than butter for dairy free.
Kitchen tip
Onion chutney is a great way of adding a flavour boost to sauces – try pepping up a classic tomato or cheese sauce with a dollop or two.
