Sizzling Sausage Hot Pot: Exploring The Perfect Side Dishes

Sausage hotpot is a comforting and hearty dish, perfect for warming up on chilly days. It's a budget-friendly meal that's quick and easy to make, and it can be adapted to suit different tastes and dietary requirements. The dish is typically served with potatoes, but there are several other side options to choose from, including:

- Crusty bread or bread rolls

- Rice

- Baked corn cobs

- Frozen vegetables (peas, corn, mixed vegetables)

- Fried cabbage with bacon and onions

- Leeks in white sauce

- Cheesy duchess potatoes

- Whole baked cauliflower cheese

- Courgette and sweetcorn fritters

- A mixed salad

Bread to mop up the sauce

Bread is a perfect side to mop up the sauce from your sausage hot pot. In Italy, the ritual of "fare la scarpetta", or "making the little shoe", refers to the act of using a small piece of bread to mop up the last of the sauce on your plate. It is seen as a way to extend the pleasure of the meal.

When serving bread with your sausage hot pot, crusty bread and butter is a heavenly option for dipping into the sauce. You could also serve a garlic baguette or even make your own DIY garlic bread brioche rolls.

If you're looking for a more filling option, why not try a sausage bap? These are particularly delicious served with boozy beer fried onions.

Baked beans on the side

Baked beans are a great side dish to serve with sausage hot pot. They are sweet and savoury, and go well with sausages and other BBQ meats. Baked beans are also a good option if you are looking for something easy to prepare, as they can be made in a slow cooker or an oven-safe dish.

If you are making your own baked beans, you can add in bacon, onion, garlic, brown sugar, mustard, and spices like smoked paprika and chipotle. You can also use tinned baked beans, and there are many different brands to choose from. Some people recommend Bush's Grillin' Beans, especially the southern pit BBQ or bourbon bacon flavour.

Baked beans are a versatile side dish, and can be served at summer picnics, cook-outs, or potlucks. They also go well with hamburgers, hot dogs, and sausages. If you are looking for a gluten-free option, baked beans are ideal, and can be paired with many gluten-free entrees and sides.

Cheesy leeks

Ingredients:

• Leeks (about 3 medium, trimmed and cut into 2cm rounds)
• Butter
• Flour
• Milk
• Mature cheddar, grated
• English mustard
• Stale bread, blitzed to crumbs
• Thyme
• Garlic (optional)

Instructions:

• Preheat the oven to 220°C/200°C fan/gas 7.
• Steam the leeks for 6-8 minutes until bright green and tender.
• Meanwhile, heat butter and flour together in a saucepan, stirring until a thick paste forms.
• Gradually add milk to the paste, stirring continuously until all the milk has been added and the mixture has thickened.
• Cook the sauce for 2-3 minutes, then stir in most of the mature cheddar, the mustard, and some seasoning.
• Fold the steamed leeks into the cheese sauce.
• Transfer the mixture to an ovenproof baking dish.
• Sprinkle over the breadcrumbs, thyme, and remaining cheese.
• Bake for 20 minutes, or until golden, crisp, and bubbling at the edges.
• Leave to stand for 5 minutes before serving.

For an extra touch of flavour, you can add some garlic to the dish. Simply cook the garlic with the thyme before adding the leeks.

Roasted Tenderstem broccoli

Ingredients:

• Tenderstem broccoli
• Olive oil
• Salt
• Pepper
• Lemon (optional)
• Garlic (optional)
• Chilli flakes (optional)
• Parmesan cheese (optional)

Method:

Preheat your oven to 200°C/180°C fan/400°F/Gas 6. Wash the broccoli and place it on a baking tray. Drizzle olive oil, a squeeze of lemon juice, and sprinkle salt and pepper over the broccoli. Toss the broccoli until each floret is lightly coated in oil. Spread the broccoli out in an even layer, ensuring there is space between each piece to allow it to crisp up.

Place the baking tray in the middle of the oven and roast for 12-15 minutes. The broccoli is ready when the edges are crispy and slightly charred. Remove from the oven and season with additional salt and pepper, if desired.

You can also add some extra flavour to your roasted Tenderstem broccoli with these optional additions:

• Grate parmesan cheese over the broccoli before roasting
• Add a pinch of chilli flakes with the salt and pepper
• Squeeze fresh lemon juice over the broccoli before serving
• Toss in some garlic cloves or garlic powder before roasting
• Mix in flaked almonds or pumpkin seeds for extra crunch

There you have it! A delicious, crispy, and vibrant green side dish to serve with your sausage hot pot. Enjoy!

Fried cabbage with bacon and onions

This is a great side dish to serve with sausage hot pot, especially if you're looking for something salty, sweet, buttery, and hearty. It's a classic Irish dish that's also popular in Southern households, and it can work with a variety of low-carb diets, including keto.

Ingredients:

• Bacon (you can use American-style bacon, Irish-style bacon, pancetta, prosciutto, ham, or finely diced smoked sausage)
• Cabbage
• Onion
• Butter
• Salt
• Pepper

Optional Ingredients:

• Garlic
• Olive oil
• Garlic salt or garlic powder
• Lemon juice

Instructions:

• Cut the bacon into thick chunks and pan-fry until crunchy. Remove from the pan and set aside.
• Drain off most of the bacon fat, leaving a little for taste.
• Heat butter in a large pan on medium-high heat until melted and foamy.
• Add diced onions to the pan and cook until soft and transparent, stirring occasionally (about 4 minutes).
• Add garlic and cabbage to the pan, tossing evenly to coat in butter.
• Generously season with salt and pepper.
• Let the cabbage reduce by half, stirring occasionally to prevent burning (about 8 minutes).
• Add the bacon back to the pan.
• Continue cooking until the cabbage has lost much of its volume and started to turn shiny and slightly translucent with lovely browned bits.

Tips:

• Use a heavy pan that conducts heat evenly and is naturally non-stick.
• Keep the bacon crunchy and delicious by removing it from the pan while the cabbage cooks. Adding it back in later prevents it from becoming soft and soggy.
• Leave a bit of bacon grease in the pan to infuse a smoky, meaty flavour into the cabbage.
• Add the bacon back to the pan after much of the cabbage's moisture has cooked off, so it doesn't suck up the moisture.

Frequently asked questions