Sausage hotpot – recipe


This is not a traditional hotpot, this is my interpretation of one, so maybe a Yorkshire hotpot. This is a really good dish for a chilly day, it is filling and warming and can easily be adapted to whatever is in your pantry.

sausage hotpot

Ingredients (feeds 2)

6 sausages (we love Craggies Welsh dragon sausages)
1 onion – sliced
4-6 cloves of garlic
1 tsp chilli powder (leave this out if you do not like spice)
1 tbsp Spanish smoked paprika
1 tin of chopped tomatoes
150ml chicken stock
2 tbsp tomato purée
1tbsp Worcestershire sauce
2 bayleaves
a generous pinch each of dried basil, oregano and thyme
100ml white wine
1 tin of baked beans or a tin of lentils (or you can just cook 75g of dry lentils)
Salt & pepper
2 large potatoes, sliced and parboiled until a knife just passes through

Method

  • Heat about a tablespoon of oil in a heavy casserole pot and gently cook the onions, stirring occasionally, if they start to stick add a little water. When they are soft add the garlic, I left it whole as we are garlic fiends.
  • Meanwhile cook the sausages in a non stick pan, you should not need any oil, just turn frequently, cook until browned all over. Take them out and add to the onion pot.
  • Deglaze the sausage pan with the wine and let the wine bubble and reduce for a few minutes.
  • While the wine is reducing add the chilli and paprika to the onion mix. Stir through and let it cook for a couple of minutes.
  • Add the tomatoes, the stock, the dried herbs, the bayleaves, the Worcestershire sauce and the tomato purée, stir well and add the wine. Stir again and add the tin of beans. Let it all bubble away on a low heat for 10 minutes.
  • Taste and season with salt and pepper. If at any time it looks too dry add a little water.
  • Put the potato slices over the sausage casserole. Cover and put into a preheated 170c oven for around 20 minutes, then uncover and cook for another 20 minutes or until the potatoes are cooked through and browned.

<edit>This originally appeared on my old blog. I now use lentils in this as I prefer them to the beans, I’ll try it with a mix of beans next time I make it, just to see how it works.  We serve this with some green veg, broccoli, green beans, peas.

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