Ingredients
Scale
For the Hotpot Base:
125 g (4.5 oz) diced smoked turkey bacon lardons
6 beef sausages
1 large white onion, diced
2 medium carrots, diced
2 cloves garlic, finely diced
3 tbsp butter
3 tbsp plain flour
480 ml (2 cups) beef stock
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp black pepper
1 beef bouillon cube, crumbled
Instructions
- Heat a large deep skillet or Dutch oven over medium heat. Add the sausages and cook until browned on all sides. Remove and set aside.
- In the same pan, add the turkey bacon lardons and cook until lightly crisp.
- Stir in the diced onion and carrots. Cook for 5–6 minutes until softened. Add the garlic and cook for another 30 seconds.
- Add the butter and allow it to melt. Sprinkle in the flour and stir continuously for 1–2 minutes to form a roux.
- Gradually pour in the beef stock while stirring to prevent lumps.
- Stir in Worcestershire sauce, Dijon mustard, rosemary, thyme, black pepper, and the crumbled bouillon cube. Simmer until the sauce thickens.
- Return the sausages to the pan. Spoon sauce over them and simmer gently for 10–15 minutes, until the sausages are fully cooked and flavors meld.
- Taste and adjust seasoning if needed. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes