Cumberland Sausage, Potato & Cabbage Hotpot
Traditional British Recipes

Cumberland Sausage, Potato & Cabbage Hotpot

Pressure CookerClassicSlow Cooker
serves 4

A proper British hotpot-style bowl: Cumberland sausages, chunky potatoes and cabbage in a thick, savoury broth.

The aim is potatoes that are tender but not mushy, and sausages that stay juicy and don’t split. Build flavour by browning first if you can, then cook until the potatoes are just tender, and finish by mashing a few pieces into the broth to thicken.

One-PotHotpot
15 mins prep30 mins cook45 mins total

  1. Set the pressure cooker to Sauté (high). Brown the sausages well until coloured all over (they don’t need to be cooked through). Remove to a plate.

  2. In the same pot, add the onion and leeks with a small pinch of salt. Cook for 6–8 minutes until soft and starting to turn golden. Add a knob of butter if the pot looks dry.

  3. Layer the pot (don’t stir): add the potatoes first, then the cabbage, then sit the sausages on top.

  4. Pour in the stock so it comes up to roughly the potato level (it shouldn’t cover everything). Add plenty of black pepper and thyme if using.

  5. Seal the lid and cook on high pressure for 7 minutes.

  6. Let it naturally release for 10 minutes, then vent the rest.

  7. Remove the lid. Mash a few potato chunks into the broth to thicken, then stir in the mustard.

  8. Add a small knob of butter to finish. If you want it thicker, simmer on Sauté for 2–3 minutes. Taste and adjust seasoning, then serve hot.

Keep cooking

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