Sausage and Rocquette Cider Hotpot
454g (1lb) Lincolnshire Pork sausages ½ Butternut squash, peeled and thinly sliced 2 Large potatoes, peeled and thinly slice 1 Large turnip, peeled and thinly slice 1 x 15ml (1tbsp) Vegetable oil 1 Onion, chop 2 Large sprigs fresh thyme 150ml (¼pt) Rocquette Cider or apple juice 150ml (¼pt) Pork stock 1 x 15mlsp (1tbsp) Gravy granules Salt and Pepper Knob of butter.
Preheat oven to Gas Mark 5, 190ºC, 375ºF. Place sliced squash, potato and turnip in a large pan of boiling water. Gently simmer for about 5 minutes until slices have softened slightly, but still holding their shape. Drain and reserve. In a large saucepan heat oil and lightly fry the sausages, onion and thyme sprigs until sausages have browned and onion begins to soften. Add the Rocquette Cider and stock, bring to the boil. Add gravy granules and thicken to your desired level of thickness.
Season with salt and pepper. Place sausage mixture into a large deep ovenproof dish. Layer the vegetables on top of the sausages, allowing the sausages to ‘poke’ through. Dot the top with butter and place in a preheated oven. Cook for about 30 minutes covered in foil, remove foil and brown off for a further 25-30 minutes until the sliced vegetables are golden and cooked through.