Domino Potato Sausage Hotpot – Dragon Wales
Place cauliflower florets into a roasting tin, drizzle with a little oil, salt and pepper and roast until beginning to char slightly.
Ingredients
- 6 pork sausages
- 6 rashers oak smoked back bacon
- 6 cabbage leaves
- 1 large onion, diced
- 3 large carrots, diced
- 6 cloves garlic, crushed
- 1 large cauliflower, cut into florets
- 100g Dragon Welsh Salted Butter
- Salt and pepper
- 1tbsp wholegrain mustard
- 450ml vegetable stock
- 150g vintage cheddar, grated
- Few sprigs of thyme
- 2 bay leaves
- Maris piper potatoes, skins on-thinly sliced/on mandolin
- Rudolph potatoes, skins on-thinly sliced/on mandolin
- 4 rashers oak smoked back bacon, roughly chopped
- 1 large leek, thinly sliced
- 25 Dragon Welsh Salted Butter
- 300g frozen peas
- 30g Dragon Vintage Cheddar and Leek, crumbled
- Sprig of fresh thyme
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