Cumberland Sausage, Potato & Cabbage Hotpot
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.
Ingredients
- 2 tsp Mustard optional but recommended
- Black Pepper, to taste
- 6 Potatoes cut into 2–3 cm chunks
- 1 knob Butter plus extra to finish
- 8 Cumberland Sausages
- 1 Onion sliced
- Thyme a few sprigs or 1 tsp dried, optional
- 2 Leek sliced
- 1 Cabbage roughly chopped
- a little Salt if needed
- 550 ml Stock add gradually as needed
Method
3 sections15m30m45m
- 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.
- 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.
- Layer the pot (don’t stir): add the potatoes first, then the cabbage, then sit the sausages on top.
- 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.
- Seal the lid and cook on high pressure for 7 minutes.
- Let it naturally release for 10 minutes, then vent the rest.
- Remove the lid. Mash a few potato chunks into the broth to thicken, then stir in the mustard.
- 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.
Notes
Salt: go easy at the start — Cumberland sausages and stock can be salty. Adjust at the end.
Potatoes: keep them chunky (2–3 cm). Thin slices will turn to mash quickly.
Pub-style: serve with a spoon of mustard on the side and lots of black pepper.