Domino potato sausage hotpot

A Winter warming recipe by Michelle Evans-Fecci


Prep Time: 20 | Cook Time: 40 | Ready: 60 | Servings:

A wonderful winter warming recipe using Edwards of Conwy meat and Blas y Tir Veg combined with Dragon cheese and butter, delicious!

Step by Step

Recipe Ingredients
6 pork sausages
6 rashers oak smoked back bacon
6 cabbage leaves
1 large onion (diced)
3 large carrots (diced)
6 cloves garlic (crushed)
1 large cauliflower (cut into florets)
100g salted butter
Salt and pepper
1tbsp wholegrain mustard
450ml vegetable stock
150g vintage cheddar (grated)
Few sprigs of thyme
2 bay leaves
Maris piper potatoes (skins on-thinly sliced/on mandolin)
Rudolph potatoes (skins on-thinly sliced/on mandolin)
4 rashers oak smoked back bacon (roughly chopped)
1 large leek (thinly sliced)
Large knob of salted butter
300g frozen peas
30g vintage leek cheddar (crumbled)
Sprig of fresh thyme
Salt and pepper
Recipe Directions
Preheat oven to 180 fan.
Place cauliflower florets into a roasting tin, drizzle with a little oil, salt and pepper and roast until beginning to char slightly.
Wrap each sausage with a slice of bacon and brown in a frying pan. Set to one side.
Bring a saucepan of water to the boil and add cabbage leaves. Cook for a few minutes then plunge into bowl of cold water to stop the cooking process. Once cool enough to handle, wrap tightly around the sausages and place into a large casserole dish.
Soften the diced carrot in the fat of the pan and scatter all over sausages.
Add a knob of butter to the pan, cook the onion and garlic until soft/translucent. Add a few sprigs of thyme and a little salt and pepper.
Remove cauliflower from oven and scatter a few smaller pieces into then casserole dish on top of the sausage parcels.
Place the remaining florets into a jug/bowl and top with the onion mixture. Add grated cheese, mustard and stock. Blitz until smooth, then pour into casserole dish on top of sausages. Shake dish to settle the sauce around the sausage parcels.
Slice potatoes finely on a mandolin or by hand, and arrange them on top of the sauce standing upright and alternating the coloured potato skins here and there.
Preheat oven to 180 fan.
Melt remaining butter and brush all over the potatoes. Season well and add the bay leaves and sprigs of thyme to top.
Place lid on dish and bake for 40-50mins.
Check potatoes are cooked through, then turn oven up to 200 fan and bake for 10 mins with the lid off to crisp the skins.
Melt the butter in a frying pan, add bacon and leeks. Add thyme. Cook until bacon is cooked through and leeks are soft.
Add peas and cook for 3-4 minutes.
Add a little salt and pepper to taste.
Place in a large bowl and crumble cheese all over.

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