Sweet Onion And 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.

SAUSAGES WITH BROWNED ONIONS

Steps:

• Heat oil in a large skillet over medium heat. Cook onions until browned on one side, about 5 minutes. Flip onions. Add caraway seeds, and season with salt and pepper.
• Add sausages, and cook, turning often, until browned and plump on all sides, about 15 minutes (adjust heat if onions are browning too quickly). Remove from heat, and add wine, swirling to incorporate. Transfer onions and sausages to a platter; tent with foil to keep warm.

SAUSAGE SWEET POTATO SHEET-PAN DINNER

Steps:

• Preheat oven to 425º. Place sweet potatoes and onion in 15x10x1-in. baking pan; drizzle with oil. Sprinkle with brown sugar and seasonings; toss to coat. Bake for 15 minutes. Gently stir in pears; top with sausages., Bake 20 minutes longer, stirring once. Increase oven temperature to 450º. Bake until sausages are golden brown and a thermometer inserted in sausage reads at least 160º, 8-10 minutes longer, turning once.

SWEET POTATOES WITH SAUSAGE AND PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, 12 to 15 minutes. Drain and set aside.
• Heat oil in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove sausage with slotted spoon and drain on paper towels.
• Pour off all but 1 tablespoon oil from the skillet. Heat oil over medium heat and add bell peppers, onion and garlic and cook until softened, about 7 minutes.
• Add to the skillet the potatoes, sausage, salsa and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper.

BEAN & SAUSAGE HOTPOT

Steps:

• In a large casserole, fry the sausages until brown all over - about 10 mins.
• Add the tomato sauce, stirring well, then stir in the beans, treacle or sugar and mustard. Bring to the simmer, cover and cook for 30 mins. Great served with crusty bread or rice.

SAUSAGE & LENTIL ONE-POT

Steps:

• Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
• Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.

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.