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Sausage Lancashire Hotpot

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)104.3781
Energy (kCal)2163.5772
Carbohydrates (g)31.3307
Total fats (g)179.1364
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375F/Mark 5. Place potatoes in a large pan of cold water and bring to the boil. Cook for a few minutes until the potatoes just begin to soften and drain. Heat oil in large saucepan and brown onion and sausages. | 2. Place a layer of potatoes on the base on a large ovenproof casserole dish. Top with sausages, half the butternut squash and black pudding, a sprig of fresh thyme, and sage. Add the remaining butternut squash and black pudding and pour over the stock. Top with remaining sliced potato, season, dot with butter, and sprinkle with cheese. Cover with foil and cook for 40 minutes, remove foil, and cook for a further 30 minutes until browned and golden. Serve with extra steamed seasonal vegetables. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sausage 1 1569.4315 2.9484 64.637 142.1107
    potato 2 - - - -
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    onion 1 64.0 14.944 1.76 0.16
    butternut squash 1/2 31.5 8.183 0.7 0.07
    black pudding 4 ounces 100.8667 0.0 22.44 0.5667
    sage - - - -
    thyme - - - -
    pork stock 1/4 100.8667 0.0 22.44 0.5667
    seasoning - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    cheese 2 ounces 200.15099999999998 1.3268 12.1338 16.2956

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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