Andouille Sausage and Potato Hotpot

Andouille Sausage and Potato Hot Pot
Andouille Sausage and Potato Hot Pot. Diana Rattray
  • 2 hrs
  • Prep: 15 mins,
  • Cook: 105 mins
  • Yield: Serves 4

This is a delicious andouille sausage and potato casserole, my take on the comforting Lancashire hotpot. I used a cooked andouille sausage in this recipe, but feel free to use cooked mild Italian sausages or a similar sausage.

If you prefer a less spicy sausage, make the dish with Polish sausage or a chicken or turkey smoked sausage.

Toad in the Hole with Andouille Sausage

What You'll Need

  • 1 1/2 pounds potatoes, thinly sliced
  • 1 pound andouille sausage
  • 1 large onion, quartered, sliced
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1 1/2 cups chicken broth
  • salt and pepper

How to Make It

Butter a 2-quart deep casserole. Heat oven to 350°.

Melt 1 tablespoon of butter with the olive oil over medium heat. Add the onion and sausage; cook, stirring, until onion is nicely browned.

Layer one-third of the potatoes, sprinkle with salt and pepper, then top with half of the sausage and onion mixture. Sprinkle with 1/2 of the thyme. Repeat layers, then end with the remaining one-third of potatoes.

Pour the chicken broth into the casserole. Sprinkle the top layer of potatoes with salt and pepper. Cut the remaining 1 tablespoon of butter into very small slivers. Dot the potato layer all over.

Butter a piece of foil. Cover the potatoes with the foil, pressing down so the buttered side of the foil is resting on the potatoes. Weigh the foil down with a small baking dish or ovenproof bowl.

Bake for 1 hour. Uncover and bake for about 45 minutes longer, or until potatoes are tender and golden brown.

Serves 4.

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