Sausage Hotpot
Sausage Hotpot
Ingredients
| Ingredient | Amount | Unit |
|---|---|---|
| Red Potato | 2 | pack(s) |
| Pork and Oregano Sausage Meat | 600 | grams |
| Leek | 2 | unit(s) |
| Garlic | 4 | clove |
| Rosemary | 1 | sprig(s) |
| Crème Fraîche | 2 | pot(s) |
| Panko Breadcrumbs | 30 | grams |
| Hard Italian Cheese | 80 | grams |
| Olive Oil | 3 | tbsp |
| Chopped Tomatoes | 2 | tin(s) |
| Vegetarian Worcester Sauce | 1 | sachet |
| Chicken Stock Pot | 1 | unit(s) |
| Tenderstem Broccoli | 300 | grams |
Instructions
Instruction
Put a large saucepan of water with a pinch of salt on to boil. Chop the red potato into 2cm chunks (no need to peel!) and add to the pan. Boil for 15-20 mins, then drain in a colander (don't worry if it breaks). TIP: The potato is cooked when you can easily slip a knife through. Once drained, pop the potato back in the pan and cover with a lid, keep to one side.
Instruction
Separate the sausage meat into 2cm chunks. Heat a drizzle of oil in a frying pan on medium-high heat and add the sausage chunks. Cook, turning occasionally until browned, 7-8 mins.
Instruction
Meanwhile, remove the root and dark green top from the leek, halve lengthways and slice into 1cm thick half moons. Peel and grate the garlic (or use a garlic press). Pick the rosemary leaves from their stalks and finely chop (discard the stalks). In a small bowl, mix the rosemary into the crème fraîche. In another bowl, mix the panko breadcrumbs with the hard Italian cheese and the olive oil (see ingredients list for amount).
Instruction
Once the sausage is brown, add the leek to the pan. Stir and cook until softened, 5 mins. Add half the garlic, cook for 1 minute more, then add the diced tomatoes and Worcester sauce. Bring to a simmer and stir in the stock pot. Lower the heat to medium, cook uncovered until thickened, 15 mins. TIP: If the pan is too small, just remove the sausage to a plate while you cook the leek and add it back in when the leek is soft.
Instruction
While the hotpot is simmering, mash the potato, then mix in the rosemary crème fraîche. Season with salt and pepper to taste. Preheat your grill to medium-high. When the hotpot is ready, pour into an ovenproof dish. Spoon the creamy potato in blobs over the top, then carefully spread until evenly covered. Sprinkle over the cheesy breadcrumbs. Grill until golden, 3-4 mins. Watch closely so it doesn't burn. Wash your frying pan.
Instruction
Heat a drizzle of oil in the clean frying pan over medium heat. Add the tenderstem® broccoli with a pinch of salt and black pepper. Stir-fry for 2 mins, then add the remaining garlic and a splash of water. Cover with a lid or foil, cook until the broccoli is soft, 4-5 mins. Remove the sausage hotpot from your grill and spoon into bowls with some garlicky broccoli on the side. Enjoy!
Difficulty
Totally Doable (Level 2)
Nutrition
| Item | Amount | Unit |
|---|---|---|
| Calories | 1864 | kcal |
| Protein | 84 | g |
Allergens
Sulphites, Milk, Gluten