{"id":582,"date":"2024-12-15T17:05:25","date_gmt":"2024-12-15T18:05:25","guid":{"rendered":"http:\/\/www.holtmath.com\/?p=582"},"modified":"2025-04-22T19:50:04","modified_gmt":"2025-04-22T19:50:04","slug":"sausage-hotpot","status":"publish","type":"post","link":"http:\/\/www.holtmath.com\/index.php\/2024\/12\/15\/sausage-hotpot\/","title":{"rendered":"Sausage Hotpot"},"content":{"rendered":"
This sausage hotpot is ultra comforting and so simple to make!<\/span><\/strong><\/p>\n <\/span><\/p>\n Comfort food really doesn’t get more comfy than this. Follow me…<\/p>\n \n The filling is essentially sausages in gravy<\/strong>. The aim is to get a nice thick, rich gravy<\/strong> and here’s how we’re going to do it:<\/p>\n You actually don’t need any oil to make this at all. You’ll start by rendering out the fat in the back in a dry pan. You can then use that to fry the sausages and can then use the excess fat to further fry the veg.<\/p>\n Process shots: fry bacon (photo 1), fry sausages (photo 2), fry onion, carrot & garlic (photo 3), melt butter then stir in flour (photo 4), stir in stock then stir in flavour enhancers (photo 5), stir in sausages and bacon (photo 6)<\/em><\/span><\/p>\n \n Once you’ve created the gravy you shouldn’t need to simmer it to thicken. Just pour it into the baking dish and let it cool for 15 minutes<\/strong>. This will allow a skin to form across the top<\/strong>, which makes it much easier to top with the potatoes without them sinking in.<\/p>\n I prefer to use baby potatoes on top, but you could use smaller regular potatoes if you’d prefer. Either way, just make sure they’re overlapped and cover as much of the filling as possible<\/strong>. From there, just brush with melted butter, generously season then bake.<\/p>\n We’ll be baking the hotpot twice<\/strong> – once with foil then once without. Cooking with foil is important to trap the steam and begin cooking the potatoes without the filling drying out. Cooking without is important to crisp up the potatoes.<\/p>\n Process shots: cool filling (photo 7), top with potatoes then coat in butter and seasoning (photo 8), bake with foil (photo 9), remove foil and bake again (photo 10).<\/em><\/span><\/p>\n \n \n I like to grill\/broil<\/strong> the top at the end to crisp up the potatoes. I recommend letting the hotpot sit for 5 or so minutes before diving in. This will let the filling chill out and reform shape a little. Plus it will be aggressively bubbling and you’ll lose the roof of your mouth eating it!<\/p>\n From there I love finishing with some fresh chives, just for a final pop of colour and flavour. I typically don’t serve with any Side Dishes, but you can if you’re stretching it to 5 people.<\/p>\n For more delicious hotpots check out my Halloumi Hotpot<\/a>, Cajun Beef Hotpot<\/a> and Chilli Hotpot<\/a>!<\/em><\/p>\n For more delicious sausage recipes check out my Sausage and Mash Pie<\/a> and Classic Bangers and Mash<\/a>!<\/em><\/p>\n Alrighty, let’s tuck into the full recipe for this sausage hotpot shall we?!<\/strong><\/p>\n \n<\/figure>\n
Sausage Hotpot Filling<\/h2>\n
Key components<\/h3>\n
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Recycling the excess fat<\/h3>\n
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Sausage Hotpot<\/h2>\n
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Serving Sausage Hotpot<\/h2>\n
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How to make a Sausage Hotpot<\/span><\/strong> (Full Recipe & Video)<\/h2>\n