Asian Beef and Garlic Sausage Hotpot with Kumara Mash

A rich and fragrant Asian inspired hotpot that is a welcome change to the classic devilled sausage! 
  • 1hr
  • 20 mins
Asian Beef and Garlic Sausage Hotpot with Kumara Mash


  • Soy master stock:
  • 1 good dash of peanut oil
  • 4 spring onions trimmed + halved
  • 1 red onion medium diced
  • 2 slices of peeled ginger + finely chopped
  • 5 garlic cloves finely chopped
  • 2 large handfuls of fresh coriander stalks included
  • ½ orange peel only
  • 1 star anise
  • 1 cinnamon quill
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • ½ tsp Sichuan peppercorns
  • 6 tbsp light soy sauce
  • ¼ tsp five-spice powder
  • 100g brown sugar
  • 1.5L beef stock [salt reduced]
  • 12 Hellers Beef and Garlic sausages
  • Kumara mash:
  • 2-4 large kumara peeled and roughly chopped
  • a good dollop of cream [or mascarpone]
  • Dash of salt
  • Asian greens:
  • Bok choy cut in half and blanched - or use green beans, fresh spinach, Chinese cabbage or broccoli
  • Sesame oil
  • Sesame seeds
  • to garnish - 1 spring onion finely chopped


  1. Preheat your oven to 180C
  2. You need to start this recipe by creating a really flavoursome soy master stock for your hotpot. If you have time make your own beef stock, a good quality bought one is fine but buy one that is salt reduced if you can as this recipe has soy sauce added to the stock.
  3. In a heavy based oven proof pot over medium heat add a good dash of peanut oil, spring onions, red onion, ginger and garlic. Stir and cook till the onions and garlic start to turn golden in colour. Now add the coriander seeds, fennel seeds, cumin seeds and Sichuan peppercorns stirring for 2 mins to release the flavours. Add the light soy sauce, five-spice powder, and brown sugar and finally the beef stock. Simmer for 30 mins then strain through a fine sieve into an ovenproof pot [this can be made a day or two ahead and stored in the fridge ready for use].
  4. Brown off the Hellers Beef and Garlic sausages in a fry pan over medium heat then carefully add into the pot and place into the oven for 20-30 mins till the sausages are cooked thoroughly.
  5. To make the kumara mash – oven bake kumara in a moderate oven until tender then peel off the skin, drain and add a good dollop of cream [or mascarpone if you have some on hand]. Mash till smooth and season mildly.
  6. Blanch the Asian greens, then drain and carefully toss in a pan with a little sesame oil this can spit and splutter so be careful. Toss through the sesame seeds and serve alongside the hotpot on a serving platter
  7. Serve up the hotpot and garnish with more finely chopped spring onions and fresh coriander.