Potato And Sausage Hotpot Food

SAUSAGE, BAKED BEAN AND POTATO HOTPOT

Steps:

• Preheat the oven to 200C/400F/gas mark 6. Partially cook the potatoes in salted boiling water for 10 minutes Drain and set aside to cool slightly.
• Meanwhile, fry the sausage pieces in a pan for 5 mins until golden. Remove and set aside. Add the onion slices to the pan and fry for 5 minutes.
• Return the sausages to the pan with the baked beans, heat through and season to taste. Spoon the mixture into a casserole dish.
• Thinly slice the potato and arrange them on top of the bean mixture, overlapping them. Cover with a lid or foil and bake for 10 minutes Remove lid and cook for a further 10 minutes.

POTATO AND SAUSAGE HOTPOT

Steps:

• Heat the oil in a large frying pan with a lid and fry the onion and sausages until starting to brown.
• Add the potato slices and cook, stirring occasionally, until golden.
• Season with salt and pepper.
• Add the mustard, if using, to the stock, then pour into the pan.
• Cover with a tight-fitting lid and cook for 10 minutes until the potatoes are tender.
• Preheat the grill to medium.
• Scatter the cheese over the top of the potatoes and put the pan under the grill for 5 minutes until the cheese is bubbling and golden.
• Serve with steamed vegetables.

SWEET ONION AND SAUSAGE HOTPOT

Steps:

• Preheat oven to 200C/fan 180C/gas6.
• In a large pan, fry the sausages on a moderate heat until browned. Set aside.
• Peel the potatoes, and place them, whole, into a pan of salted water. Bring to the boil, then simmer for about 10 mins, but keep checking them to make sure they do not overcook, they should be slightly softened but not cooked. Drain and set aside to cool.
• In the same pan as you cooked the sausages, fry the sliced onion in 1tbsp olive oil on a medium heat until softened. Add the sugar and a tbsp of water, and stir for a few mins until the sugar is dissolved. Add the wine if you are using. Add the stock and chutney, stir well, and turn up the heat so the mixture is bubbling. Let it bubble for a few minutes, until it starts to thicken, then turn down to medium heat.
• Add the sausages to the pan with the onions, and cook for a few more minutes. Remove them from the pan and put into an ovenproof casserole dish. Pour the onions in their sauce over, and top with the mushrooms.
• Sprinkle with the oregano, and season with salt and pepper. Drizzle a little olive oil on the mushrooms.
• Slice the potatoes, slices should be about 1cm thick. Cover the sausage and mushroom mixture with the sliced potatoes, cover dish with foil, and bake in the centre of the oven. After 30 mins, remove the foil, and return to the oven for 15 mins, to crisp up the potatoes.
• Divide between 2 plates, pouring the sweet sauce over, and serve with a fried egg on top, and grilled tomatoes on the side.

HOT SAUSAGE POT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large, deep skillet over medium high heat, cook sausage in the beer until evenly browned. Drain, and set aside.
• In a large baking dish, mix sausage, potatoes, green bell pepper, red bell pepper, yellow bell pepper, sweet onion, red onion, jalapeno pepper, habanero pepper, red chile pepper, green onions, and garlic. Season with salt and pepper. Stir in chicken broth.
• Cover, and bake in the preheated oven 1 hour, or until all vegetables are tender.

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.

BAVARIAN SAUSAGE HOT POT

Steps:

• Place the cabbage, carrots, beans, potatoes, the fresh peas, if using, the broth, salt, pepper, and nutmeg in a large heavy kettle (pot). Set over moderate heat and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook without stirring for 20 minutes. Add the caraway seeds, marjoram, knockwurst, and frozen peas, if using, and toss lightly to mix. Re-cover and simmer 10 minutes. Add the parsley, toss lightly, and serve in soup plates with crusty chunks of bread.

HEARTY SAUSAGE AND POTATOES

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cook, uncovered, over medium-high heat until almost tender, about 12-15 minutes. Add beans; cook 5-6 minutes longer or until vegetables are tender. Drain and set aside., In the same pan, saute sausage until lightly browned. Add the oil, seasonings and potato mixture; stir gently to combine. Cover and cook on low heat until heated through, stirring occasionally.