Join our mailing list
Sign up for 10% off your first order.
Sausage, Mushroom & Jerusalem Artichoke Hotpot
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
British
Author:
Emily Davenport
Servings
4 servings
Prep Time
25 minutes
This comforting combination of flavours is perfect for a chilly autumn evening. Sausage, Mushroom & Jerusalem Artichoke Hotpot is taken from the Four Seasons Cookbook.
Ingredients
- Olive oil 2 tbsp
- Chipolata sausages such as Cumberland or Toulouse 12
- Chestnut mushrooms 150g (5oz), halved
- Leeks 2, trimmed and thickly sliced
- Carrots 250g (9oz), peeled and sliced
- Plain flour 2 tbsp
- Medium-dry cider 440ml can
- Fresh thyme 2 tbsp chopped
- Wholegrain mustard 1 tbsp
- Salt and freshly ground black pepper
- Jerusalem artichokes 500g (1lb 2oz), peeled and covered in water with lemon juice (see tip)
-
Rosemary and garlic butter 15g (½oz)
Directions
Preheat the oven to 180°C/160°fan/Gas 4
In a large frying pan, heat 1 tablespoon of the oil and fry the sausages for 4-5 minutes until lightly golden all over
- Remove from the pan and set aside
Add the mushrooms to the pan and fry for 3-4 minutes until softened
- Set aside with the sausages
Add the remaining oil to the pan and fry the leeks and carrots for 4-5 minutes, stirring frequently, until lightly golden
- Sprinkle over the flour and stir through
- Pour in the cider, scraping all the bits from the bottom of the pan and mixing well
- Add the thyme, mustard and plenty of salt and pepper
Transfer the mixture to a 2 litre (3½ pint) lidded casserole and add the sausages and mushrooms
- Level the top so everything is submerged in the liquid
Drain the Jerusalem artichokes and slice into 2-3mm (approx. ⅛ in) slices
- Arrange over the casserole to cover the sausages and vegetables
Dot with the flavoured butter then cover and bake for 1¼ hours
- Preheat the grill to medium
Remove the lid and pop the casserole under the grill for 8-10 minutes or until the topping is lightly golden
- Serve immediately.
