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Ingredientes
- 1 lrg Red-skinned potato, boiled
- 1 tsp Vegetable oil
- 225 gm Pork sausages
- 1 lrg Onion
- 1 x 400 gram can baked beans
- 100 ml Warm chicken stock
- 1 sm Knob of butter
- 1 x 50 grams blo cheddar
- 1 sm Bunc fresh parsley
- Â Â Salt and pepper
Direcciones
- Pre-heat the grill.
- 1 Twist each sausage link into three pcs, then using a pair of scissors cut the twists to separate the sausage pcs.
- 2 Heat the oil in a large saute/fry pan, then add in the sausage pcs and cook for a couple of min.
- 3 Thinly slice the onion, add in to the sausage pan and cook for five min till the pcs 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 min till the cheese is bubbling and golden brown.
- 8 Spoon the sausage hotpot onto a serving plate. Using a fish slice, carefully place the cheese potato slices on top. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 2 servings | |
| Calories 392 | |
| Calories from Fat 290 | 74% |
| Total Fat 32.21g | 40% |
| Saturated Fat 10.11g | 40% |
| Trans Fat 0.29g | |
| Cholesterol 81mg | 27% |
| Sodium 797mg | 33% |
| Potassium 418mg | 12% |
| Total Carbs 6.5g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.86g | 2% |
| Protein 18.22g | 29% |
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