Gordon Ramsay's Sausage Hotpot
"No color, no flavor." Gordon Ramsay creates a beautiful sausage hotpot with his daughter, along with a wonderful potato and beetroot gratin. Try this for dinner tonight! Get more great cooking inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network! Visit https://bit.ly/2sGTUwA for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV
AI GeneratedMay contain errors
Video Summary
AI GeneratedA father and daughter prepare a comforting meal featuring a personalized version of a sausage hot pot and a colorful potato and beetroot gratin. The process emphasizes flavor development through caramelization and layering, resulting in a rich, hearty dinner inspired by family traditions.
I love hot pot.
You love hot pot.
And you love sausages, right?
Yeah.
What do you enjoy most about sausages?
I just love having them with the baked beans sometimes.
With baked beans sometimes.
These are little button mushrooms, OK?
You just take them into there like that.
And keep them whole.
And cut them into quarters, please.
Now, the important thing about cooking sausages
is they need a bit of color, all right?
No color.
No flavor.
Exactly.
Get the pan nice and hot.
Sausages in, OK?
Button mushrooms in there, please, my darling.
Ah.
See?
Now, I want you to watch your fingers.
But you know how to slice onions, right?
Definitely.
Off you go, darling.
Now, sausages are getting lots of color.
Because this is going to cook slowly.
And it's sort of Daddy's version of the kind of hot pot.
You know the one Nanny used to make for me?
Yeah.
Once you've got the color on them, you take them out.
A little knob of butter, OK, into the pan.
Now, it looks like a lot of onions, right?
Yeah.
As they start sweating down, they caramelize.
So that'll go down by half.
Give that a little fry, OK?
Salt in.
I want you to put a nice tablespoon
of brown sugar in there.
That gets them really nice and dark.
Now, get your thyme in.
Pick off all the little buds.
That will get the onions packed with flavor.
Mm, that smells nice.
Mushrooms in, give them a nice little stir.
Did you like to help Nan make your hot pot
when she made them for you?
I used to always help Nan make the hot pot, always.
Now, my mum would never have used this.
But A's balsamic vinegar brings out the flavor of the onions.
Right, now look at our onions.
Look, beautifully caramelized.
The vinegar's given that nice sort of gloss.
I'm going to put my sausages back in here now.
From there, some red wine.
Red wine in.
Got the flavor underneath there going into the sausages now.
The sausage is going to release all that flavor inside as well.
Look at the color of that.
Mm, and the smell.
And it's still not cooked yet.
Up to the boil, really important to boil it here,
because it won't boil in the oven.
170 in the oven, literally 18 to 20 minutes.
In she goes.
Nice.
To go with my hot pot, rich, golden, creamy potato gratin.
It's a true comfort food classic,
and I'm adding a delicious twist, beetroot.
Start by gently heating double cream.
Then peel and thinly slice potatoes and cook beetroot.
Next, rub garlic around the edge of your dish
to thoroughly season with that glorious flavor.
Then grease with a good layer of butter.
Arrange alternate layers of potato and beetroot,
seasoning in between.
End with a neat layer of potatoes
and pour the hot cream over the top.
Bake in a preheated oven for an hour
or until the potatoes are tender.
Potato and beetroot gratin, a bubbling beauty
of a comfort food dish.
The beetroot and potato gratin.
Mm.
Isn't that lovely?
That's lovely.
Sausages, finish with a flat leaf parsley.
Now, look at those two beauties.
It doesn't get any more comforting than that, does it?
For one of the best hot pots ever.
Chili, that looks amazing.
I know.
Well done.