I've been making this for years, and I haven't yet got sick of it. For me, it's a winter food, I don't make it in the summer. A/C = apple cider. SAUSAGE HOTPOT 1-2 thin sausages per person 2 large onions, sliced 1 1/2 cups hot water 2 tablespoons A/C vinegar 2 beef stock cubes (I use the Massel brand) 1 tablespoon worcestershire sauce (spring gully brand is gluten free) 1 large carrot, grated into shreds 2 tablespoons tomato sauce 2 tablespoons butter (I use real butter, or olive oil, but margarine is fine too) 1 1/2 ounces plain flour (about 3 tablespoons?) 1 tablespoon sugar Brown the sausages, cut into half or one inch pieces, set aside. In a large jug mix together the sugar, crumbled stock cubes, sauces, a/c vinegar and hot water. Cook onions in butter until soft, but not browned. Blend in the flour. Gradually stir in the jug mixture, stirring constantly to prevent mixture becoming lumpy. Add grated /shredded carrot. Stir until boiling,