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lincolnshire sausage and pumpkin hot pot

2 October 2015 by Dominic Franks

… as i’ve mentioned on many occasions, I am lucky enough to be surrounded by some wonderful  local food producers.  From the Belleau Smokery to the Lincolnshire Poacher Cheese we have a veritable supermarket of choice on our doorstep.  Yes, you have to make the extra effort but in actual fact all of them have an on-line resource of some kind so you don’t actually have to leave your home and travel in said surrounding countryside.  Whilst all sounds thoroughly bucolic it’s not quite as though i’m walking around with a woven flax basket over my arm, plucking fruit from the hedgerows and scrabbling around in the hay for warm duck-eggs… well it is a little like that because on my birthday last week I got a knock on the cottage door and standing there were Jo and Fred from Claythorpe Livestock with an armful of pork belly.  Claythorpe Livestock is a family-run business based at the foot of the Lincolnshire Wolds breeding, rearing and selling quality lamb, pork and sausages.  The sheep are out in the field opposite me now and as you can imagine it feels something of a privilege to know exactly where my meat is coming from.  They deliver locally – albeit not usually on your birthday – and will butcher to order which, to any vegetarians out there may sound like a heinous crime but is actually a brilliantly esoteric system. Anyway, I guess the point of all this is that the meat tastes glorious, is exceptional value for money and I encourage all of you, even the city dwellers, to find your local producers and researching their ordering and delivery methods,you never know who may knock on the door with pork in their hands…

lincolnshire sausage and pumpkin hot pot
the lovely people from Waitrose are launching a campaign celebrating Autumn and everything we love about this season, particularly those warming hearty dishes such as soups and stews.  The campaign is titled #AutumnWarmers and throughout October they are going to be hosting a number of competitions around some of the season’s favourites, the Sunday Roast, Comfort Food, Autumn Baking and Halloween and will be rewarding their social communities with prizes for sharing pictures and recipes of #AutumnWarmers… it’s a fun little campaign and seeing that I adore this season, i’m all aboard…

this recipe was enough to fill my mini casserole dish and also give me enough veg to make another vegetarian version for The Viking… if you’re making one dish, simply up the sausage quota to roughly 2 per person.  As well as my locally reared and butchered sausages all my veg are from Lincolnshire which I purchased in Waitrose

1 onion – roughly chopped
3 sticks of celery – roughly chopped
1 leek – roughly sliced
a large handful of button mushrooms – halved
1/2 harlequin pumpkin – peeled and roughly chopped
1 carrots – roughly chopped
1 whole garlic bulb – cut in half through the middle
2 medium tomatoes – cut into chunks
6 lincolnshire sausages – cut into large bite-size pieces (or veggie sausages)
1/2 pint of good quality vegetable stock
a good glug of white wine
3 teaspoons gravy powder
2 or 3 potatoes – thinly sliced
fresh herbs and seasoning
olive oil and butter

many people ask me if I make separate vegetarian meals and sometimes I do and sometimes I don’t… when I do I try and make it as easy on myself as possible and this ‘split pan’ method is really easy so i’ll take you through it here…

you will need 2 medium sized crock pots or casserole dishes with lids (or failing that some tin foil will work fine) which I place on my work surface ready to receive the cooked veg… I then use a generous sized deep pan to cook the veg in

pre-heat the oven to 160C fan

heat some olive oil and a little butter in the pan and throw in the onion and celery and let them sweat and caramelise for about 5 minutes, then throw in the leeks, a little more butter and some freshly torn rosemary and thyme… place the lid on and let the veg sweat for another 5 mins until nice and soft

divide these cooked veg into your two casserole dishes, then return the pan to the heat, throw in a little more butter and olive oil and do the same to the mushrooms, letting them turn golden brown and adding plenty of freshly ground pepper, divide these into you two casserole dishes

then return the pan to the heat, add some more oil and the pumpkin and carrots, letting them caramelise and soften in the same way, then divide these evenly into the two casserole dishes

next brown the sausages – start with the veggie ones first of course, which can then be stirred into the veggie casserole dish and then brown off the pork sausages in the same pan and add these to the other casserole and stir in

make up your vegetable stock, add the gravy powder and the wine and stir together then pour this evenly into both casserole dishes

lay the sliced potatoes on top of each dish then cover them both and cook in the oven for 40 mins, then remove the lids, drizzle over a little olive oil, turn the heat up to 180C  and roast for a further 20 mins until the potatoes are golden brown

if you want to join in with me the campaign starts next Friday on the 2nd October… use the #AutumnWarmers and tweet / instagram to @waitrose

eat and of course, enjoy!

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Filed Under: Everything else Tagged With: #lincolnshire, carrots, crock pot, hot pot, leeks, lincolnshire sausages, local, mushrooms, pork, potatoes, pumpkin, roast, sausages, vegetables, waitrose

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Comments

  1. Manu says

    27 September 2015 at 4:30 pm

    Dom, I love the way you cooked the sausages and the presentation is perfect!
    Happy Sunday

  2. Sue/the view from great island says

    27 September 2015 at 4:30 pm

    Oh Dom — this is brilliant! We love hot pots, and we love pumpkin!!!! I've got to try this as soon as I see little pumpkins show up in my supermarket, thanks!

  3. kellie@foodtoglow says

    2 October 2015 at 3:27 pm

    What a perfect AutumnWarmer recipe! I saw it on the Waitrose page while I waited (and waited) for mine to appear! Those potatoes look seductively burnished and delectable. What veggies sausages would you personally recommend for non-meat eaters? I'm curious.

  4. Choclette Blogger says

    3 October 2015 at 3:04 pm

    The beauty of sausage dishes is that we veggies don't miss out and this looks fabulous Dom.

  5. belleau kitchen says

    3 October 2015 at 5:15 pm

    Thanks Manu. It is so pretty and rustic isn't it?

  6. belleau kitchen says

    3 October 2015 at 5:16 pm

    Thanks Sue. I love these little pumpkins. They're full of flavour.

  7. belleau kitchen says

    3 October 2015 at 5:17 pm

    Thanks Kellie. I'm a fan of Cauldron sausages as they have a firm realistic texture that holds up well in stews.

  8. belleau kitchen says

    3 October 2015 at 5:18 pm

    Thanks C. Love a veggie sausage too!

  9. Rebecca Subbiah says

    6 October 2015 at 8:49 pm

    this looks great miss these sausages

  10. Lucy Parissi says

    16 October 2015 at 2:24 pm

    Currently on a diet and wondering why because this looks awesome. We need good food in our lives and it is the weekend… Yum

  11. Nippon Nin says

    3 November 2015 at 9:27 pm

    This looks so good! I don't have Lincolnshire sausage but I'm making this anyway…I'm ready to compromise. Fantastic photos!

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My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
🍓 2 tablespoons @fage_uk Greek Yoghurt
🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

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What are you having for brunch today?

for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

for the poached eggs:
🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

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Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

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