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Cumberland Sausage Casserole Hotpot

Cumberland Sausage Casserole

Cumberland Sausage casserole (hotpot) is a British dish with pork bangers cooked in delicious beef stock, tomatoes & onion gravy then baked under a crispy potato lid.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dinner, Lunch
Cuisine British
Servings 6 portions
Calories 311.6 kcal

Equipment

  • 1 Stovetop (Hob)
  • 1 Oven
  • 1 litre Casserole dish Dimensions: 21cm x 16cm x 4.5cm

Ingredients
  

  • 6-8 Cumberland sausages
  • 2 onions sliced
  • 2 carrots peeled and sliced
  • 2 celery stalks chopped
  • 2 cloves garlic minced
  • 400 g (14 oz) tin of chopped tomatoes
  • 250 ml (1 cup) beef or vegetable broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 800 g about 1.75 lbs potatoes, thinly sliced
  • Olive oil for drizzling
  • Fresh parsley chopped (for garnish, optional)

Instructions
 

  • Preheat your oven to 180°C (350°F).
  • In a large ovenproof skillet or casserole dish, heat some olive oil over medium heat. Add the sausages and cook until browned on all sides, about 5-7 minutes. Remove the sausages from the skillet and set aside.
  • In the same skillet, add the sliced onions, carrots, and celery. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
  • Stir in the chopped tomatoes, beef or vegetable broth, Worcestershire sauce, tomato paste, dried thyme, salt, and pepper. Bring to a simmer.
  • Return the sausages to the skillet, nestling them into the vegetable mixture. Arrange the thinly sliced potatoes on top of the mixture in an overlapping pattern.
  • Drizzle the potatoes with a little olive oil and season with salt and pepper.
  • Cover the skillet or casserole dish with a lid or foil and transfer it to the preheated oven. Bake for 45 minutes.
  • After 45 minutes, remove the lid or foil and continue baking for another 15-20 minutes or until the potatoes are golden brown and crispy.
  • Once done, remove the hotpot from the oven and let it rest for a few minutes before serving.
  • Garnish with chopped fresh parsley if desired, and serve hot.
  • Enjoy your delicious Cumberland Sausage Hotpot!

Notes

Recipe Notes:

  1. Cooking the casserole - Use a 1-litre casserole dish. Cook onions, carrots, and celery until softened without browning. Thicker slices may need more than 5 minutes. Cover potatoes with foil initially when baking to prevent burning. Adjust baking time as oven temperatures vary.
  2. Serve With - Apple Chilli Chutney, steamed broccoli, carrots,  green beans or rice
  3. Sausages - Use 6 to 8 Cumberland sausages or any British pork and herb sausages.
  4. Aromatics -
    1. Onions, carrots, thinly sliced. Garlic and celery stick optional.
    2. Tomatoes: Use good-quality chopped tomatoes or tomato puree.
    3. Potatoes: Large, thinly sliced for crispiness.
  5. Broth - Beef or vegetable, preferably homemade.
  6. Worcestershire Sauce - Substitute with soy sauce, vinegar, or both.
  7. Tomato Paste - Optional for colour and robustness.
  8. Herbs and Spices - Dried thyme, fresh parsley. Adjust seasoning with salt and pepper.
  9. Cayenne Pepper - Use sparingly for extra spice without overpowering the sausage flavour.
Keyword Cumberland Sausages, Hotpot