Sausage Hotpot

If you are looking for some simple comfort food then I recommend this as a good option. It doesn’t take much work, (apart from chopping the onions and potatoes), and it doesn’t have any strange ingredients either.

The recipe is based on a Gordon Ramsay creation that I found in a book called ‘Sausage & Mash’ by Fiona Beckett.

Ingredients – serves 4:

  • 500g/1lb sausages (I used herb & garlic beef sausages)
  • 2 red onions
  • 3 sprigs of fresh thyme, leaves stripped off the stalks
  • Approx 1kg/2lbs medium potatoes
  • 600ml/2 and a half cups hot chicken stock
  • 50g/2oz butter
  • peas and also your favourite mustard, to serve


  • Grill or fry the sausages until lightly browned. (Do not cook them completely as they will cook in the oven later.)
  • Remove the sausages from the heat and set aside on a plate for 5 minutes. Once cool enough for you to handle, slice them diagonally.
  • Slice the onions into rings (approx 5mm/quarter of an inch thick), then cut the potatoes into similar width slices as the onions. (It is up to you if you peel the potatoes – if they have clean skins then you don’t need to bother.)

  • Heat the oven to 180C/160C fan forced/350F.
  • Meanwhile fry the onions in a little oil, adding about half of the thyme leaves. You need to fry them for about 5 minutes or until softened.
  • Spray an ovenproof dish (quite large, but not too deep) with some cooking spray.
  • Layer a third of the potato slices in the base of the dish, then top with half the onions and then half the sausages.
  • Sprinkle over half the remaining thyme, then layer with another third of the potatoes.
  • Top with the remaining onions and sausages.
  • Finally, arrange the remaining potatoes over the top.
  • Carefully pour the stock into the dish so it comes up to just below the top layer of potatoes.
  • Sprinkle over the last of the thyme and some seasoning.

  • Cover the dish with some foil and place on a baking tray.
  • Cook for 45 minutes, then remove the foil.
  • When you have removed the foil, dot the butter over the top of the potatoes in small knobs.
  • Cook for a further 30-45 minutes, or until all the potatoes feel tender when pierced with a sharp knife.
  • Serve with peas and a dollop of your favourite mustard.
  • Enjoy!
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