Premier Foods Foodservice

Bangers & Apple Hotpot

Meal Type: Main Course
Preperation Time: 30 mins
Cooking Time: 1 hours
Number of Portions: 10
Portion Size: 400 approxg


  • 1000g Maris Piper or King Edward Potatoes
  • 20 75g Pork Sausages
  • 30ml Olive oil
  • 400g Red Apples skin on, cored and cut into thick wedges
  • 600g Small Red Onions cut into wedges
  • 3 Garlic cloves thinly sliced
  • 2tsp Fennel seeds
  • 4 Sprigs of Fresh Rosemary
  • 10g Bisto Chicken Bouillon Paste
  • 500ml Boiling water


  1. Wash and slice the potatoes 2mm thick, leaving the skin on. Place the sausages and potatoes onto a flat bakeing tray and drizzle with the oilive oil, season and place into a pre-heated oven 170c/325f/Gas mark 3 for 10 minutes.
  2. 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.
  3. Add the Bisto Chicken Bouillon paste to the boiling water and stir until dissolved, pour over the potatoes and place into the oven 180c/350f/Gas mark 4 for 1 hour. Every 20 minutes press the potatoes down with a fish slice.
  4. The potatoes should now be crispy, serve sprinkled with chopped parsly


For a vegetarian option use Quorn Sausages and substitute the chicken bouillon paste for vegetable paste. Brush the potatoes with a little butter if you want them a bit more brown and crispy. If you want a thicker sauce add some McDougalls thickening granules to the Bouillon

Check Sausages label for additional allergen information.