Sausage and Red Pepper Hotpot

An easy to make sausage casserole/hotpot, that is cooked in a single pot. It can be eaten straight away as the basis of a family meal or can be frozen successfully for later.

  • Serves 4
    Serves 4
  • Cooking time: 1:00
    1:00
  • Easy
    Easy
  • Freezes well
    Freezable
Completed sausage and red Pepper hotpot.

Ingredients

  • 1 tablespoon sunflower oil
  • 8 beef sausages
  • 80 g bacon lardons
  • 1 onion, sliced
  • 1 red pepper, deseeded and cut into large pieces
  • 1 large carrot, diced into small pieces
  • 2 garlic cloves, finely chopped
  • 300 mL chicken stock
  • 400 g tin of chopped tomatoes
  • 2 tablespoons sun dried tomato paste
  • 2 fresh thyme sprigs
  • 250 g small potatoes, skin on, thickly sliced into discs
  • Salt and freshly ground black pepper

Method

  1. Use a large frying pan with lid or flameproof casserole dish to heat the oil over a high heat.
  2. Add the sausages, frying them until browned all over. Set them aside.
  3. Add the bacon lardons and fry until crisped up. Set them aside.
  4. Add the onion, pepper, carrot and garlic to the pan and fry for a few minutes over a high heat.
  5. Pour in the chicken stock, tomatoes and tomato paste, followed by the thyme sprigs. Allowed to come to a boil, adding the potatoes and seasoning with salt and pepper as required.
  6. Reduce the heat to simmering point and return the bacon and sausages to the pan.
  7. Cover with lid and simmer for around 20 minutes, followed by removing the lid, continuing to simmer for another 10 minutes or so, allowing the source to reduce a little.
  8. Serve once the sauce has reduced and the sausages and vegetables are tender.

Cookery Notes