Sausage Hotpot
with a Creamy Potato Top and Garlicky Broccoli
It’s often assumed that ‘hotpot’ refers to the earthenware pot that is traditionally used to cook casseroles in British cuisine, but it is actually more likely to be connected with what lies within, which would have been a ‘hodge-podge’ or jumble of ingredients. Comforting , creamy and packed with flavour, we’ve topped our hotpot with a crispy cheesy mash. Trust us, this dish will warm you from the inside out.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
225
British Pork and Oregano Sausage Meat
(Contains Sulphites)
1
Leek
7.5
Worcester Sauce
(Contains Cereals containing gluten)
150
Tenderstem Broccoli
½
Chicken Stock Powder
15
Panko Breadcrumbs
1
Finely Chopped Tomatoes
2
Garlic Clove
75
Creme Fraiche
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
450
Potatoes
⅕
Rosemary
Not included in your delivery
1.5
Olive Oil for the Crumb
Nutritional information
Utensils
Instructions
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.
Meanwhile, shape the sausage meat into bite-sized pieces. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Heat a drizzle of oil in a large frying pan on medium-high heat and add the sausage pieces. Cook, turning occasionally until browned, 7-8 mins.
Trim the root and the dark green leafy part from the leek. Slice into rounds about 1cm thick. 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 cheese and the olive oil (see ingredients for amount).
Once the sausage meat is browned, 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 chopped tomatoes and Worcester sauce. Bring to a simmer and stir in the stock powder. Lower the heat to medium, cook uncovered until thickened, 15 mins. IMPORTANT: The sausage meat is cooked when it is no longer pink in the middle.
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.
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!
