Domino Potato Sausage Hotpot

Time: 1 hour(s), 30 mins
Serves: 6
Tags: Family


This delicious potato and sausage hotpot is perfect for feeding the whole family! Tasty, filling (perfect for those cold winter nights!) and it will give you plenty of leftovers if there’s only 4 of you!


  • 6 Pork Sausages (we like Edwards of Conwy!)
  • 6 Rashers of Oak Smoked Bacon (Edwards of Conwy)
  • 6 Blas y Tir Cabbage Leaves
  • 1 Large Onion (diced)
  • 3 Large Carrots (diced)
  • 6 Cloves of Garlic
  • 1 Large Blas y Tir Cauliflower (cut into florets)
  • 100 g Salted Butter (we like Dragon Wales!)
  • 1 tbsp Wholegrain mustard
  • 450ml Vegetable Stock
  • 150 g Vintage Cheddar Grated (Dragon Wales)
  • 1 tsp Thyme
  • 2 Bay Leaves
  • 1 kg Blas y Tir Maris Piper Potatoes (skins on-thinly sliced/on mandolin)
  • 1 kg Blas y Tir Rudolph Potatoes (skins on-thinly sliced/on mandolin)


  1. Preheat oven to 200 fan.
  2. Place cauliflower florets into a roasting tin, drizzle with a little oil, salt and pepper and roast until beginning to char slightly.
  3. Wrap each sausage with a slice of bacon and brown in a frying pan. Set to one side.
  4. Bring a saucepan of water to the boil and add cabbage leaves. Cook for a few minutes then plunge into bowl of cold water to stop the cooking process.
  5. Once cool enough to handle, wrap tightly around the sausages and place into a large casserole dish.
  6. Soften the diced carrot in the fat of the pan and scatter all over sausages.
  7. Add a knob of butter to the pan, cook the onion and garlic until soft/translucent. Add a few sprigs of thyme and a little salt and pepper.
  8. Remove cauliflower from oven and scatter a few smaller pieces into then casserole dish on top of the sausage parcels.
  9. Place the remaining florets into a jug/bowl and top with the onion mixture. Add grated cheese, mustard and stock. Blitz until smooth, then pour into casserole dish on top of sausages.
  10. Shake dish to settle the sauce around the sausage parcels.
  11. Slice potatoes finely on a mandolin or by hand, and arrange them on top of the sauce standing upright and alternating the coloured potato skins here and there.
  12. Melt remaining butter and brush all over the potatoes. Season well and add the bay leaves and sprigs of thyme to top.
  13. Place lid on dish and bake for 40-50mins.
  14. Check potatoes are cooked through, then turn oven up to 200 fan and bake for 10 mins with the lid off to crisp the skins.

Top Tip

Make sure you crisp the skins of the potatoes at the end – they take the dish to the next level!

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