Autumn Potato & Sausage Hotpot - Blas Y Tir

Name: Autumn Potato & Sausage Hotpot - Blas Y Tir
Ingredients: 6 Pork Sausages (we love Edwards The Welsh Butcher Traditional Pork Sausages); 6 Rashers of Smoked Bacon (Edwards The Welsh Butcher Oak Smoked Dry Cured Bacon rashers); 6 Cabbage Leaves; 1 Large Onion (diced); 3 Large Carrots (diced); 6 Cloves of Garlic; 1 Large Cauliflower (cut into florets); 100 g Salted Butter (we used Shirgar Welsh Salted butter); 1 tbsp Wholegrain mustard; 450ml Vegetable Stock; 150 g Cheddar Grated (we used Vintage Welsh Cheddar from Dragon Wales); 1 tsp Thyme; 2 Bay Leaves; 1 kg Blas y Tir Maris Piper Potatoes (skins on-thinly sliced/on mandolin); 1 kg Blas y Tir Red Potatoes (skins on-thinly sliced/on mandolin)

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Blas y Tir, the home of award-winning PGI Pembrokeshire Earlies potatoes and quality Welsh produce. All our potatoes are grown in Wales!

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Ingredients

6 Pork Sausages (we love Edwards The Welsh Butcher Traditional Pork Sausages)
6 Rashers of Smoked Bacon (Edwards The Welsh Butcher Oak Smoked Dry Cured Bacon rashers)
6 Cabbage Leaves
1 Large Onion (diced)
3 Large Carrots (diced)
6 Cloves of Garlic
1 Large Cauliflower (cut into florets)
100 g Salted Butter (we used Shirgar Welsh Salted butter)
1 tbsp Wholegrain mustard
450ml Vegetable Stock
150 g Cheddar Grated (we used Vintage Welsh Cheddar from Dragon Wales)
1 tsp Thyme
2 Bay Leaves
1 kg Blas y Tir Maris Piper Potatoes (skins on-thinly sliced/on mandolin)
1 kg Blas y Tir Red Potatoes (skins on-thinly sliced/on mandolin)