A Great One Pot Wonder.
The season for comfort food is well and truly underway and one dish that’s usually a favourite for family meals is a sausage casserole or hotpot. And, when the dish is all cooked in the one dish, it’s a winner for great flavours and of course it saves on the washing up too.
This sausage recipe is a real tasty one pot wonder from Edinburgh Chef Neil Forbes. It’s proper autumn food, making the best use of the seasonal produce that’s in abundance this month. Pumpkins and homegrown apples are plentiful at the moment. I have a bucket load of apples for using up and some will definitely be cooked up in this hotpot.
With Halloween approaching it also a time when pumpkins and squashes end up in the food waste and this recipe will also make good use them.
Allow 3 sausages per person (I like a good old pork and herb banger)
1 very large cooking apple (James Grieve or Bramley are excellent), cored and roughly copped
2 medium-sized onions. Roughly chopped
1/4 pumpkin (or butternut squash), roughly chopped
1 clove of garlic, sliced
A few par-boiled potatoes (like a heritage Pink Fir Apple or Sharpe’s Express). cut into large chunks
Salt and pepper
A sprig of rosemary
A small handful of fennel fronds, roughly chopped
A splash of cold-pressed rapeseed oil
A knob of butter
Heat the oil in a large casserole dish or oven-proof pan, and fry the onions and whole sausages. Season with salt and pepper.
Add the pumpkin to the pan. Keep stirring and moving the dish around to get colour on all the ingredients. Then add the potatoes butter, garlic and apples.
Make sure everything is starting to colour nicely before placing in the oven with a sprig of rosemary for 20 to 30 minutes at 200°C to further cook and brown.
Remove from the oven, add the fennel fronds and stir. Serve at the table in the dish you cooked it in – no time for pretty dishes here!