This recipe is a simple version that uses Hellers Sticky Ginger Beef sausages, still packing a punch with flavour it’s a nod to the good old fashioned devilled sausage!

Soy master stock

1 dash	Peanut oil
4	Spring onions, trimmed and halved
1	Diced red onion
2 slices	Ginger, peeled and finely chopped
5 cloves	Garlic, finely chopped
2 large handfuls	Fresh coriander, stalks included
½	Orange peel
1	Star anise
1	Cinnamon stick
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
100 g	Brown sugar
1 ½ Ltr	Beef stock, salt reduced
12	Heller's Sticky Ginger Beef sausages

To serve

1	Finely chopped spring onion
4	Kumara, peeled and roughly chopped
1 dessert spoon	Cream
1 dash	Salt
1 large handful	Asian greens, blanched
1 tsp	Sesame seeds
1 tsp	Sesame oil

Directions

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. Carefully add Hellers Sticky Ginger Beef sausages into the pot [if you have time brown them off slightly in a pan first] and place in a moderate oven for 20-30 mins till the sausages are cooked thoroughly.
5. Serve up the hotpot and garnish with more finely chopped spring onions and fresh coriander.
6. This fragrant rich hotpot is delicious served alongside a creamy kumara mash – cook kumara until tender, drain and add a good dollop of cream [or mascarpone if you have some on hand]. Mash till smooth and season mildly. It's also amazing served with a side of blanched greens tossed in a pan with a little sesame oil – try bok choy cut in half or green beans, fresh spinach, Chinese cabbage or broccoli…