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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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 tipOnion 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.
