Traditional hotpot is made with pieces of lamb or lamb chops but here I use chunky beef sausages and black pudding instead. My beetroot and horseradish relish is the perfect accompaniment. You might like to add some seasonal vegetables.
800g (1¾lb) floury potatoes (such as Maris Piper or Desirée)
1 tbsp vegetable oil
450g (1lb) beef sausages
1 medium onion, thinly sliced
150g (5½oz) black pudding, cut into
1cm (½in) dice
300g (11oz) turnips, peeled and cut into
1cm (½in) dice
a few sage leaves
a few sprigs of thyme
600ml (1 pint) beef stock
25g (scant 1oz) unsalted butter, chilled
and cut into small dice
salt and freshly ground black pepper
For the relish:
1 large cooked beetroot, grated
2 tbsp creamed horseradish
First make the relish by mixing the beetroot and horseradish sauce together in a bowl. Chill in the fridge until ready to use.
Preheat the oven to 180C (350F/Gas 4).
Peel the potatoes and slice thinly. Put in a pan of lightly salted water, bring to the boil, reduce the heat and cook for 5–8 minutes, until they begin to soften. Drain and set aside.
Heat the oil in a large heavy-based pan over a medium heat. Add the sausages and onion and brown for 6–8 minutes, turning occasionally. Remove the sausages with a slotted spoon, cut in half and set aside.
Combine the browned onion with the cooked potato in a bowl, then place a layer of onion and potato in the bottom of an ovenproof casserole dish. Season with salt and pepper to taste.
Top with the sausages, half the black pudding, half the turnips and the sage and thyme. Add the remaining black pudding and turnips and pour over the stock. Top with the remaining onion and potato, then dot with butter.
Cover with a tight-fitting lid or tinfoil and cook in the preheated oven for 40 minutes. Uncover and cook for 10 minutes more, or until the surface is browned and golden.
Serve the hotpot with the beetroot and horseradish relish.
• This recipe is taken from Sausages: Mouthwatering Recipes from Merguez to Mortadella by Paul Gayler (Jacqui Small, £20). Order a copy for £16 from the Guardian bookshop
