Home / Recipes / Bisto Bangers and Apple Hotpot

Bangers Apple Hotpot

Bisto

Bangers and Apple Hotpot

Serves 10
30 minutes prep time
1 hour cook time

Ingredients

1kg Maris Piper or King Edward potatoes
20 pork sausages (*check for allergens)
30ml olive oil
400g red apples skin on, cored and cut into thick wedges
600g red onions, cut into wedges
3 garlic cloves, thinly sliced
2 tsp fennel seeds
4 sprigs of fresh rosemary
10g Bisto Chicken Bouillon Paste
500ml boiling water
1 tsp parsley, chopped

Allergens

Please check the ingredients declaration on the products you use making this recipe.
Celery

Method

Step one

Wash and slice the potatoes 2mm thick, leaving the skin on. Place the sausages and potatoes onto a flat baking tray and drizzle with the olive oil, season and place into a pre-heated oven at 170°C, 325°F, gas mark 3 for 10 minutes.

Step two

Place 1/3 of the sliced potatoes onto the bottom of a suitable sized casserole dish, add the sausages, apple, onions, garlic, fennel seeds and rosemary and top with the remaining sliced potatoes neatly overlapping.

Step three

Add the Bisto Chicken Bouillon Paste to the boiling water and stir until dissolved, pour over the potatoes and place into the oven at180ºC, 350ºF, gas mark 4 for 1 hour. Every 20 minutes press the potatoes down with a fish slice.

Step four

he potatoes should now be crispy, serve sprinkled with chopped parsley.

Print this recipe
All Recipes