Ingredients with Measurements:
- 6 sausages
- 2 onions, sliced
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and sliced
- 1 parsnip, peeled and sliced
- 1 cup frozen peas
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and pepper to taste
Special equipment needed:
- Oven-safe casserole dish with lid
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, brown the sausages on all sides over medium heat. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the onions and cook until softened, about 5 minutes.
4. Add the carrots, potatoes, and parsnip to the skillet and cook for another 5 minutes.
5. Sprinkle the flour over the vegetables and stir to combine.
6. Add the beef broth, tomato paste, and Worcestershire sauce to the skillet and stir to combine.
7. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
8. Season with salt and pepper to taste.
9. Transfer the vegetable mixture to an oven-safe casserole dish.
10. Arrange the sausages on top of the vegetables.
11. Cover the casserole dish with a lid and bake in the preheated oven for 1 hour.
12. Remove the lid and add the frozen peas to the casserole dish.
13. Return the dish to the oven and bake for another 15 minutes, or until the peas are heated through.
14. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 31g
Protein: 22g
Sodium: 1050mg
Fiber: 6g
Sugar: 7g
Substitutions for ingredients:
- Chicken or vegetarian sausages can be used instead of pork sausages.
- Any root vegetables can be used instead of carrots, potatoes, and parsnip.
- Fresh peas can be used instead of frozen peas.
Variations:
- Add sliced mushrooms to the vegetable mixture.
- Use lamb or beef instead of sausages.
- Add a layer of sliced apples to the bottom of the casserole dish before adding the vegetables.
Tips and tricks:
- Use a good quality sausage for the best flavor.
- Make sure to slice the vegetables thinly for even cooking.
- If the hotpot is too thick, add more beef broth to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in the oven until heated through.
Presentation ideas:
Serve the hotpot in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley or thyme
Pairings:
- Serve with a side of crusty bread to soak up the sauce.
- Pair with a glass of red wine.
Suggested side dishes:
- Steamed green beans
- Roasted Brussels sprouts
- Mashed potatoes
Troubleshooting advice:
- If the hotpot is too thin, add more flour to thicken it up.
- If the sausages are not cooked through, bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the sausages are cooked to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lancashire hotpot is a traditional British dish that originated in the county of Lancashire in the north of England. It typically consists of lamb or beef, onions, and potatoes, cooked in a covered casserole dish.
Flavor profiles:
Savory, hearty, comforting
Serving suggestions:
Serve hot with a side of crusty bread and a glass of red wine.
Related Categories
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Region: British
Taste: Savory, Hearty, Comforting, Herbal, Earthy