Sausages are a perennial favourite at our house and this opulent hot pot celebrates this most humble of meats. You don’t have to use a mandolin for the potatoes if you’re good at slicing potatoes very thinly. If you do use a mandolin, please, for the love of plasters, use a guard or a protective glove. This is such a glorious dish, it’s definitely special enough to serve to guests alongside some bright green veg.

INGREDIENTS
12 pork sausages (these are Lincolnshire)
1 large onion
3 medium sized carrots
1 tin finely chopped tomatoes (or passata)
3 tbsp low sodium meat gravy granules (40g)
350ml water
450g waxy potatoes
fresh thyme
olive oil
salt and pepper
1 tbsp unsalted butter

• In a large skillet, brown the sausages in a little olive oil, turning a couple of times. Add the sliced onion and soften for a couple of minutes before adding the sliced carrots. Salt the onion and carrots.
• Add the tomatoes then sprinkle over the gravy granules then pour over the water. Add 3 stalks of fresh thyme (you can use dried). Leave to simmer on a medium low heat while you prep the potatoes.
• Test the seasoning and add salt and pepper as needed.

• Pre-heat the oven to 220° (200ºC Fan).
• Use a mandolin to slice the potatoes into 1.5mm slices then spread over the top of the sausages in an even layer. Press down on the potatoes when finished then brush with olive oil and sprinkle over with salt. Put the lid on then bake for 30 minutes at 220° (200ºC Fan).
• Dot the butter over the potatoes then return to the oven with the lid off for 15 minutes. Finish under the grill for 5 minutes for an extra crispy top. Sprinkle with more fresh thyme and serve.