Frying Pan Sausage Hotpot Food

FRYING-PAN SAUSAGE HOTPOT

Steps:

• Heat the oil in a medium frying pan (one the sausages will fit in fairly snugly). Add the sausages and fry for 8-10 mins, turning them often. Turn the grill to high. Splash a couple of tablespoons of red wine into the pan if you are using it, then pour in the stock and stir in the caramelised red onions. Allow the mixture to bubble for 3-4 mins, so it thickens a little and turns into a rich gravy. Remove from the heat.
• Spread the potatoes so they roughly cover the sausages and gravy. Put the frying pan under the grill for about 8 mins until the potatoes turn crisp and golden. Serve while bubbling and hot - there is no need to add seasoning.

MARY BERRY'S SAUSAGE AND RED PEPPER HOT POT

Steps:

• 1. You will need a large, deep frying pan or sauté pan with a lid or a flameproof casserole dish. Heat the oil in the pan over a high heat. Add the sausages and fry them until browned on all sides, then set them aside. Add the bacon and fry for a few minutes until crisp, then set aside. 2. Add the onion, pepper, carrot and garlic to the pan and fry for 5 minutes over a high heat. Pour in the stock, tomatoes and tomato paste, then add the thyme sprigs. Bring to the boil, add the potatoes and season with salt and pepper. 3. Turn the heat down to a simmer and return the bacon and sausages to the pan. Cover and simmer on the hob for about 20 minutes. Remove the lid and continue to simmer for another 10 minutes until the sauce has reduced a little and the sausages and vegetables are tender. Serve in bowls, with a green vegetable. Prepare ahead: Can be made up to 8 hours ahead. Bring to the boil to reheat.

DOMINO POTATO SAUSAGE HOTPOT

Steps:

• Preheat oven to 200 fan.
• Place cauliflower florets into a roasting tin, drizzle with a little oil, salt and pepper and roast until beginning to char slightly.
• Wrap each sausage with a slice of bacon and brown in a frying pan. Set to one side.
• Bring a saucepan of water to the boil and add cabbage leaves. Cook for a few minutes then plunge into bowl of cold water to stop the cooking process.
• Once cool enough to handle, wrap tightly around the sausages and place into a large casserole dish.
• Soften the diced carrot in the fat of the pan and scatter all over sausages.
• Add a knob of butter to the pan, cook the onion and garlic until soft/translucent. Add a few sprigs of thyme and a little salt and pepper.
• Remove cauliflower from oven and scatter a few smaller pieces into then casserole dish on top of the sausage parcels.
• Place the remaining florets into a jug/bowl and top with the onion mixture. Add grated cheese, mustard and stock. Blitz until smooth, then pour into casserole dish on top of sausages.
• Shake dish to settle the sauce around the sausage parcels.
• Slice potatoes finely on a mandolin or by hand, and arrange them on top of the sauce standing upright and alternating the coloured potato skins here and there.
• Melt remaining butter and brush all over the potatoes. Season well and add the bay leaves and sprigs of thyme to top.
• Place lid on dish and bake for 40-50mins.
• Check potatoes are cooked through, then turn oven up to 200 fan and bake for 10 mins with the lid off to crisp the skins.
• SERVE AND ENJOY!!!