Creamy Lincolnshire Sausage and Apple Hot Pot....

A great winter hotpot for all the family...

The creamy sauce is an ideal way to disguise the recommended daily vegetable allowance!

Prep time:  45mins

Cooking time: 1hr

Serves: 4

  • 454g  Lincolnshire pork sausage (8 sausages)
  • 2   Eating apples (preferably red to add colour to the dish)
  • 1  Leek
  • 2  Large carrots
  • 1  Medium onion
  • 1 Clove of garlic (crushed)
  • ½ pint   Chicken stock
  • 300g TOTAL Greek Yoghurt Classic
  • 4  Medium potatoes
  • 50g  Butter
  • Olive oil for cooking

  • Pre heat the oven to Gas Mark 6/400F or 200C.
  • Peel and par boil the potatoes in a saucepan of salted water, drain and allow to cool.
  • Cut each apple into four wedges and remove the core. 
  • Gently sauté in a frying pan with a little olive oil for around 3-4 minutes then remove from the pan and place to one side.
  • Roughly cut the carrot, leek and the onion into 1 inch pieces.
  • Gently sweat with the garlic for approximately 5 minutes until they start to soften, then add the chicken stock and bring to the boil.
  • When stock has boiled, remove from the heat and add the yoghurt.
  • In a frying pan, quickly fry off the sausages in a little olive oil whilst cooking the par boiled potatoes into ¼ inch thick slices.
  • Place the sausages and apples into a large casserole dish. 
  • Then pour over the carrot, onion, leek and yoghurt mixture.
  • Next, lay the sliced half cooked potatoes over the top in an even layer. 
  • Generously brush with melted butter and bake in the middle of oven for approx 1 hr until crisp and golden on the top.

Chef’s Tip
  • Spice this dish up by switching the sausages from Lincolnshire to pork and chili or Toulouse.

Recipe and photo credit by -  Total Greek Yoghurt

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