Sausage hotpot

"This dish is hearty and delicious. The smell alone will get you wanting seconds and perhaps even thirds."

Credit: Adam Liaw

• serves

  4

• prep

  15 minutes

• cook

  1 hour

• difficulty

  Easy

Ingredients

• 1 tbsp olive oil
• 1 brown onion, diced
• 6 quality beef sausages, cut into large bite-sized pieces
• 3 tbsp powdered gravy mix
• 250 ml (1 cup) boiling water
• 1 kg white medium potatoes, peeled and cut into 5 mm-thick rounds
• 50 g butter, melted
• salt, to taste
• 130 g (1 cup) shredded mozzarella cheese
• coarsely chopped parsley, to serve

Instructions

1. Preheat the oven to 200˚C. Boil the kettle.
2. Pour the oil into a large frying pan over medium–high heat. Add the chopped sausages and onion, cook stirring regularly, until the onion starts to soften and the sausages are partly cooked. Transfer to a baking dish.
3. Meanwhile, place the gravy mix in a heatproof jug, then add the boiling water and stir to combine well. Add a little extra boiling water if you prefer a thinner gravy.
4. Place the sliced potatoes in a large bowl, add the melted butter and a pinch of salt and toss to combine.
5. Pour the gravy mix on top of sausage mixture, then place the potatoes on top in slightly overlapping layers.
6. Bake for 40–50 minutes, adding the mozzarella in the last 15 minutes of cooking. Scatter with chopped parsley and serve.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.