Domino Potato Sausage Hotpot

Domino Potato Sausage Hotpot

Domino Potato Sausage Hotpot

This warming sausage hotpot recipe is packed full of flavour and hearty veg to keep hungry families comforted through the colder months – perfect for when the nights draw in.

Our Traditional Pork Chipolatas are made using only the finest cuts of British Shoulder of Pork, delicately seasoned with carefully selected natural flavourings for a tender and full flavour family sausage.

Our Oak Smoked Dry Cured Bacon is cured traditionally by hand and smoked using oak chippings for an unrivalled smoky flavour.

This Domino Potato Sausage Hotpot recipe was created for us by Michelle Evans-Fecci, Welsh Food Lover and Former Great British Bake Off contestant.

When it comes to pork, we source only the finest cuts of Red Tractor British Pork. This gives the meaty taste our customers love.

Serves 6
721 cals
(Per serving)


  • 6 Edwards Traditional Pork Sausages
  • 6 rashers Edwards Oak Smoked Dry Cured Bacon
  • 6 cabbage leaves
  • 1 large onion, diced
  • 3 large carrots, diced
  • 6 cloves garlic, crushed
  • 1 large cauliflower, cut into florets
  • 100g salted butter
  • Salt and pepper
  • 1tbsp wholegrain mustard
  • 450ml vegetable stock
  • 150g vintage cheddar, grated
  • Few sprigs of thyme
  • 2 bay leaves
  • Maris piper potatoes, thinly sliced
  • Rudolph potatoes, thinly sliced

Cooking Instructions

  • Preheat oven to 200°C / 180°C Fan / Gas Mark 6. Place cauliflower florets into a roasting tin, drizzle with a little oil, salt and pepper and roast until beginning to char slightly.
  • Wrap each Edwards Traditional Pork Sausage with a slice of Edwards Oak Smoked Dry Cured Bacon and brown in a frying pan. Set to one side.
  • 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. Once cool enough to handle, wrap tightly around the sausages and place into a large casserole dish.
  • Soften the diced carrot in the fat of the pan and scatter all over sausages. 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.
  • Remove cauliflower from oven and scatter a few smaller pieces into then casserole dish on top of the sausage parcels.
  • 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. Shake dish to settle the sauce around the sausage parcels.
  • 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. Preheat oven to 200°C / 180°C Fan / Gas Mark 6.
  • Melt remaining butter and brush all over the potatoes. Season well and add the bay leaves and sprigs of thyme to top. Place lid on dish and bake for 40-50mins.
  • Check potatoes are cooked through, then turn oven up to 240°C / 220°C Fan / Gas Mark 9 and bake for 10 mins with the lid off to crisp the skins, ensuring that the sausages are cooked throughout.
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