This Gordon Ramsay Sausage Hotpot Recipe is a hearty and comforting recipe, which is made with green lentils and pearl barley. It’s the perfect weeknight dinner, ready in about 1 hour and 15 minutes.
Jump to RecipeGordon Ramsay Sausage Hotpot Recipe Ingredients
- 1 tbsp olive oil
- 454 g pork sausages
- 1 onion, chopped
- 250 g carrots, chopped
- 250 g potatoes, peeled and chopped
- 150 g leeks, chopped
- 100 g parsnips, chopped
- 170 g green lentils
- 85 g pearl barley
- 1 litre chicken stock (good quality)
- Salt and pepper to taste
How To Make Gordon Ramsay Sausage Hotpot Recipe
- Prep Oven and Brown Sausages: Preheat your oven to 180°C (fan 160°C) / 350°F. In a large, flameproof casserole dish or Dutch oven, heat the olive oil and brown the sausages on all sides. Remove the sausages and set them aside.
- Sauté the Vegetables: In the same pan, sauté the chopped onion until soft. Add the carrots, potatoes, leeks, and parsnips. Stir and cook for another 2–3 minutes.
- Add Grains and Liquid: Add the green lentils, pearl barley, and chicken stock to the pot. Season well with salt and pepper. Bring the mixture to a boil and let it simmer for 5 minutes.
- Combine and Bake: Return the browned sausages to the pot, nestling them among the vegetables. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
- Bake and Rest: Bake for 1 hour. Once cooked, let the hotpot rest for 10 minutes before serving. This allows the broth to settle and thicken slightly.
Recipe Tips
- What is the best pot for a hotpot? A heavy-bottomed, cast iron Dutch oven or flameproof casserole dish is ideal. It distributes heat evenly on the stovetop for browning and retains heat perfectly in the oven for the long bake.
- How can I brighten the flavor? After cooking, a small splash of balsamic or red wine vinegar stirred into the hotpot can lift the rich, savory flavors and add a touch of brightness to the broth.
- How much liquid should I use? The chicken stock should sit just below the top of the other ingredients. You want a thick, stew-like consistency, not a thin soup. The barley and lentils will absorb a lot of the liquid as they cook.
- Why is it important to rest the hotpot? Letting the hotpot sit for 5-10 minutes after it comes out of the oven allows the starches from the potatoes, lentils, and barley to settle and thicken the broth. It also lets the flavors meld together perfectly.
What To Serve With Sausage Hotpot
This is a hearty, one-pot meal that doesn’t need much else, but it’s fantastic with:
- A slice of thick, crusty bread and butter for mopping up the broth
- Steamed cabbage or kale
- Pickled red cabbage for a sharp, tangy contrast
How To Store Sausage Hotpot
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will be even better the next day.
- Freeze: Cool the hotpot completely and freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Sausage Hotpot Nutrition Facts
- Calories: 847 kcal
- Protein: 35g
- Fat: 45g
- Carbohydrates: 75g
- Sodium: 1200mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use different types of sausages?
Yes, feel free to use your favorite type of pork sausage. A good quality Cumberland or Lincolnshire sausage would be excellent. You could also use chicken or beef sausages if you prefer.
Can I make this on the stovetop instead of the oven?
Yes. After bringing the hotpot to a simmer in step 3, you can reduce the heat to low, cover, and let it cook gently on the stovetop for 1 hour, stirring occasionally to prevent sticking.
Do I need to soak the lentils or barley beforehand?
No, for this recipe, the green lentils and pearl barley do not need to be soaked. They will cook perfectly in the chicken stock during the one-hour baking time.
Gordon Ramsay Sausage Hotpot Recipe
Course: DinnerCuisine: BritishDifficulty: Easy4
servings15
minutes1
hour847
kcalA hearty and comforting one-pot meal packed with browned sausages, root vegetables, green lentils, and pearl barley, all simmered in a rich chicken stock.
Ingredients
1 tbsp olive oil
454 g pork sausages
1 onion, chopped
250 g carrots, chopped
250 g potatoes, peeled and chopped
150 g leeks, chopped
100 g parsnips, chopped
170 g green lentils
85 g pearl barley
1 litre chicken stock
Directions
- Preheat oven to 180°C (350°F). In a flameproof casserole, brown sausages in oil and set aside.
- Sauté onion until soft, then add the remaining chopped vegetables and stir for 2-3 minutes.
- Add lentils, barley, and chicken stock. Season, bring to a boil, and simmer for 5 minutes.
- Return the sausages to the pot, cover, and bake for 1 hour.
- Let the hotpot rest for 10 minutes before serving.
Notes
- Using a cast iron Dutch oven provides the best even heat for both browning and baking.
- Ensure the stock only comes up to just below the level of the ingredients for a thick, stew-like result.
- Resting the hotpot after baking is crucial for allowing the broth to thicken and the flavors to settle.
- A splash of vinegar added at the end can brighten the rich flavors of the dish.
