Frying-pan sausage hotpot (adapted from good food)

(original link)

Ingredients

• 1 tbsp vegetable oil
• 6 plump good-quality sausages with herbs (1x400g pack)
• splash of port
• 175ml vegetable stock
• 3 tbsp caramelised red onions (I used extra special onion chutney from ASDA when I did this recipe)
• 400g pack long-life potatoes (or standard potatoes are fine, sliced & par-boiled for 10 to 15 mins and then sliced are fine)
• A scattering of rocket/watercress
• Optional vegtable additions: half an onion and or sweet pepper diced and added to the pan when the sausages are cooking 

1. Heat the oil in a medium frying pan (one the sausages will fit in fairly snugly). Add the sausages and fry for 8-10 minutes, turning them often. Turn the grill to high. Splash a couple of tablespoons of port into the pan if you are using it, then pour in the stock and stir in the caramelised red onions. Allow the mixture to bubble for 3-4 minutes, so it thickens a little and turns into a rich gravy. Remove from the heat.
2. Spread the potatoes so they roughly cover the sausages and gravy and scatter some grated cheese and some rocket/watercress over the top. Put the frying pan under the grill for about 8 minutes until the potatoes turn crisp and golden. Serve while bubbling and hot - there is no need to add seasoning.