04 February 2024 , 09:59
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One pot dishes are the ultimate comfort food and Dame Mary Berry has a one-pot sausage stew recipe which guarantees to warm your heart on a cold winter evening.
This hotpot recipe first appeared in Mary's cookbook "Mary Berry's Complete Cookbook" and is sure to be a crowd-pleaser for the family as it is packed with potatoes and seasoned vegetables - the definition of heart and wholesome.
The bake serves from four to six people and takes around four hours to finish, however, cooking this dish is not an arduous process as prep consists of just 10 minutes. Once prep is done, you can hand over the work to your oven which will slowly roast until ready to serve.
Mary Berry's sausage bake recipe
Ingredients:
- 1kg of pork sausages
- 900ml of chicken stock
- 750g of potatoes
- 500g of leeks
- 90g of red lentils
- One garlic
- Two bay leaves
- Two cloves
- Salt and pepper
- Parsley (to garnish)
Dame Mary notes that you should serve this dish with a green vegetable for a "complete and colourful meal". So something such as kale or roasted broccoli could be a good option for this hearty dish.
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To start, you will need to preheat your oven to 160C - 140C for a fan or Gas mark 3. You then need to heat the oil in a casserole dish and fry the sausages until they are fully cooked with a hint of brown. Then, lift the sausages out of the dish, and cut them into thick slices.
Then layer the casserole dish with sliced leeks, potatoes, lentils and the cooked sausages. Then, top the final layer with potatoes. For each layer, you should pop in a clove of garlic and on top you should place the bay leaves and sprinkle on some cloves.
Finally, pour in the chicken stock and bring to the boil for a few minutes. You can then cover the dish with a lid and place it into the oven. Cook the dish slowly for two and a half hours and every so often you should check the liquid level and add more water if needed.
Once almost ready, remove the lid, stir the mixture, and increase the oven temperature to 200C - 180C fan or Gas mark 6. Continue cooking the hotpot for a further 20 to 25 minutes until the potatoes on top have crisped up and turned brown. Once ready, take out the oven and garnish with parsley.