| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Can’t cook , New |
2 |
servings |
INGREDIENTS
| 1 |
lg |
Red-skinned potato; boiled |
| 1 |
ts |
Vegetable oil |
| 225 |
g |
Pork sausages |
| 1 |
lg |
Onion |
| 1 |
|
400 gram can baked beans |
| 100 |
ml |
Hot chicken stock |
| 1 |
sm |
Knob of butter |
| 1 |
|
50 grams blo cheddar |
| 1 |
sm |
Bunc fresh parsley |
|
|
Salt and pepper |
INSTRUCTIONS
Pre-heat the grill.
1 Twist each sausage link into three pieces, then using a pair of scissors
cut the twists to separate the sausage pieces.
2 Heat the oil in a large saute pan, then add the sausage pieces and cook
for a couple of minutes.
3 Thinly slice the onion, add to the sausage pan and cook for five minutes
until the pieces are cooked. Season.
4 Grate the cheese. Roughly chop the parsley. Pour the beans and stock into
the sausage pan and heat gently.
5 Slice the potato and arrange on a baking sheet. Dot the butter over the
potatoes.
6 Scatter over the cheese then sprinkle on the parsley. Season with salt
and pepper.
7 Cook the potatoes under the grill for two minutes until the cheese is
bubbling and golden.
8 Spoon the sausage hotpot onto a serving plate. Using a fish slice,
carefully place the cheese potato slices on top. Serve.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.
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