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Sausage and root vegetable hot pot

A hearty dish championing seasonal vegetables, perfect for the cooler evenings. Spice it up with chorizo or your favourite sausages from your local butcher.

 Sue Stoneman   Autumn 2021 Join us on        @thebbqmag

 #SueStoneman #HotPot #Suasages

 

 

 

A hearty dish championing seasonal vegetables, perfect for the cooler evenings. Spice it up with chorizo or your favourite sausages from your local butcher. It also works well with pork steaks or both together.

Serves 6

 

Ingredients

 

Sausage and root vegetable hot pot

  • 6 sausages (or 4 pork steaks & 4 sausages; I used 6 sausages & 3 steaks)
  • 2 onions, roughly chopped
  • 1 leek, washed and sliced
  • 2 celery stalks, washed and chopped
  • ¹⁄³ celeriac, peeled and cut into chunks
  • 2 potatoes, peeled and cut into chunks
  • 250ml of local cider
  • 400ml vegetable stock
  • 1 parsnip, peeled and cut into chunks
  • 1 bay leaf
  • Thyme sprigs
  • Handful of parsley, chopped (save some for garnish)
  • Salt & pepper

 

Method

 

  1. Set your grill up for direct cooking and grill the sausages to get a bit of colour on the skins. Do the same for the pork steaks if using those (season with salt & pepper).  When they have a lovely colour, remove them from the heat and put on a plate to rest. They don't need to cook thoroughly as they will continue to cook in the pan with the other ingredients.
  2. Place a large, heavy-based pan on the grill and pour in a glug of olive oil. Put the onions into the pan along with the celery and leek and cook gently for 10 minutes until they are soft. Slice the sausages (and pork steaks) into chunks and add to the pan with any juices. Add the potatoes parsnip and celeriac. Add the herbs, pour in the cider and enough water – I poured in 400ml vegetable stock – to just about cover it. Season with salt and pepper.
  3. Bring it to a gentle simmer, then change to indirect cooking, get the temperature to about 140°C and cook for about an hour until everything is soft. Stir now and then. The sauce should thicken during cooking. Add a little more liquid if needed.
  4. Serve with crusty bread to mop up the sauce and some greens.

 

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