Cumberland Sausage Hotpot

Don't Make These Mistakes

Slice the potatoes evenly so they all cook at the same speed.

If the top is still pale after the lid comes off, move the dish up a shelf for the last 5 minutes.

Brown the sausages well; they give the stock its flavour.

Use a deep dish so the stock stays under the potatoes and does not bubble over.

Cooking Cumberland Sausage Hotpot

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1. Heat the oven to 180°C / 355°F (160°C / 320°F fan). Fry the sausages in the oil for 8 minutes until browned, then lift them out.

   Mark done Start 8 min timer

2. Add the onions and carrots to the same pan and cook for 5 minutes. Stir in the flour, then the stock and Worcestershire sauce, and simmer for 3 minutes.

   Mark done Start 5 min timer

3. Put the sausages in a deep ovenproof dish and pour over the onion and stock. Lay the potato slices in overlapping rings on top and season with salt.

   Mark done

4. Brush the potato with half the butter, cover tightly with foil and bake for 40 minutes.

   Mark done Start 40 min timer

5. Remove the foil, brush with the remaining butter and bake for 30 minutes more until the top is golden and crisp at the edges.

   Mark done Start 30 min timer

Storage and Reheating

Keeps in the fridge for up to 3 days. Reheat covered at 180°C for 25 minutes. It freezes, but the potatoes soften, so eat it fresh where you can.

Serving Cumberland Sausage Hotpot

• Steamed cabbage
• Pickled red cabbage
• Mustard
• Peas

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.