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Sausage Hotpot

by Brian Turner from Great British Grub (Headline)

Photography: Noel Murphy & William Shaw


…It’s got potatoes in it, but the great idea of a hotpot is to use up what you have around (‘hotch potch’), and often the ingredient that you hadn’t thought about and put in turns out to be the star.  Over Christmas time, it’s quite possible to end up with pre-cooked sausages, and these work just as well.  This is simple, uncomplicated and quick to make – a good taste after rich foods.

 

SERVES 4



Ingredients


1 tbsp olive oil

12 pork sausages

115g (4oz) smoked bacon

1 onion, peeled and finely chopped

2 garlic cloves, peeled and chopped

225g (8oz) dried haricot beans, soaked in water overnight (or 2x400g tins, drained)

225g (8oz) canned chopped tomatoes

225g (8oz) carrots, peeled and cut into 1cm dice

850ml (1½ pints) chicken stock

Salt and freshly ground black pepper

225g (8oz) potatoes, peeled and cut into 1cm (½in) dice

1 tbsp Tabasco Pepper Sauce, or your favourite chilli sauce (optional)

2 tbsp (8oz) chopped fresh parsley

 



Method

1.    Preheat the oven to 180°C/gas 4/350°F.

 

2.    Heat the olive oil in a casserole, put in the sausages and colour all round, about four minutes. Take out and keep to one side.

 

3.    Cut the bacon into large strips and colour in the oil in the casserole, about three-four minutes. Add the chopped onion and garlic and turn down the heat. Add the drained soaked beans, the tomatoes, carrots and stock and bring back to the boil. Season.

 

4.    Add the sausages, put a lid on the casserole, and cook in the preheated oven for 40 minutes.

 

5.    Add the potatoes to the hotpot, and add Tabasco, stir and put back in the oven with the lid off. Cook for another 20 minutes.

 

6.    When cooked, take out, sprinkle with parsley and serve.




  • Instead of the parsley, you could mix 175g (6oz) diced bread croutons (or breadcrumbs) with two tbsp of chopped fresh parsley and 115g (4oz) grated Cheddar cheese and sprinkle over the hotpot when it is cooked.

  • You can cook this dish in one container then decant into a more table-friendly pot to serve.

  • I like this hotpot when the liquor is reduced so the meat and vegetables are not too sloppy.













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