Pigs in Clover

Sausage Lancashire Hotpot with Sage, Thyme and Black Pudding

Serves 4

Takes about  90 minutes

450g (1lb)Chunky pork sausages

900g (2lb) Potatoes, peeled and thinly sliced

15ml (1tbsp) Oil

1 Onion, peeled and roughly chopped

1/2 small butternut squash, peeled and cut into small cubes

100g (4oz) Black pudding, roughly cubed

Fresh sage sprigs

Fresh thyme sprigs

150ml (1/4 pt) Pork Stock

Seasoning

15ml (1tbsp) Butter

50g (2oz) Lancashire or cheddar chees, crumbled/grated

Preheat oven to gas 4-5, 180c, 350F

Place ptatoes in large pan of water and bring to the boil. Cook for a few minutes until the potatoes just begin to soften and drain

Heat oil in a large pan and brown sausages and onions

Place a layer of potatoes on the base of a large ovenproof casserole pot. Top with sausages, half the butternut squash and black pudding, a sprig of fresh thyme and sage

Add the remaining butternut squash and black pudding and pour over the stock. Top with the remaining sliced potato, dot with butter and sprinkle with cheese

Cover with foil and cook for 40 minutes, remove foil and cook for a further 30 minutes until browned and golden

Serve with extra steamed seasonal vegetables