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Hot Pot Sausages With Red Wine And Leeks Recipe

by Global Cookbook

Ingredients

1 Tbsp. Extra virgin olive oil 8 x Wall's Pork Sausages 4 x Onions, thickly sliced 2 x Carrots, thickly sliced diagonally 3 x Leeks, thickly sliced

4 x Potatoes, sliced 300 ml Chicken stock, (1/2pt) 2 Tbsp. Tomato puree 150 ml Red wine, (1/4pt) Salt and freshly grnd black pepper 25 gm Butter, (1oz)

Directions

1. Preheat the oven to 180 C , 350 F, Gas 4. Heat the oil in a frying pan and cook the sausages for 5 mins, over a high heat, stirring occasionally till browned all over. Using a slotted spoon transfer to a plate.
2. Add in the onions and carrots to the pan and cook for 8 mins, stirring occasionally, till golden brown.
3. Meanwhile plunge the leeks into a pan of boiling water and cook for 3 mins. Drain.
4. Arrange half the potato slices in the base of an ovenproof dish. Top with half the onions and carrots. Then add in the sausages, leeks and remaining onions and carrots.
5. Arrange the remaining potato slices in overlapping rows on top. Whisk together the stock, tomato puree and wine. Season. Pour over the potatoes then dot with butter.
6. Cover the dish and bake for 30 mins. Remove from the oven, uncover and bake for a further 30 mins, till potatoes are golden brown.
7. Cooks Tips If you do not like red wine use a dry cider instead for a more piquant flavour.
8. NOTES :This recipe uses the sausages cooked with, sliced onions, leeks, carrots in a wine and stock gravy then topped with sliced potatoes and baked.

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