I’m as confused as a hedgehog who forgot to go into hibernation, what the hell is going on with the weather? It’s supposed to be October! One day it’s 24°C and the next it’s 12°C which is highly inconvenient as I’ve just packed away all my summer clothes and replaced them with woolly jumpers, tights and bobble hats. So thanks global warming, I’m now that sweaty lady on the bus, swaddled in wool and scowling at anyone in a sundress. Anyway, that will teach me not to check the weather.
Right so, sausage hot pot. My mum makes a cracking sausage hot pot so hopefully this is up to her exemplary standards. Hearty, wholesome and full of beans, this hot pot will warm your boots/flip flops (weather permitting).
Sausage Hot Pot
Serves 6 / Take 1 hr 10 mins / Vegan
1 tsp of oil or a few sprays of Fry Light
8 vegetarian sausages (I like to use Cauldron’s Cumberland Sausages)
1 white onion, finely chopped
2 cloves of garlic, crushed
1 large leek, roughly chopped
2 tsp smoked paprika
2 tins plum tomatoes
200ml vegetable stock (I use half a knorr stock pot)
100ml red wine
1 tins red kidney beans, rinsed and drained
1 tins cannellini beans, rinsed and drained
Salt and pepper
Handful of chopped fresh parsley
Drizzle of extra virgin olive oil (I use rosemary Pomora)
Serve with crusty bread (optional)
1. In a large heavy bottomed pot with a lid, fry the sausages in the oil over a medium heat until they’re nice and brown. Once cooked, turn out onto a chopping board and cut each sausage into thirds. Put to one side.
2. Add a touch more oil to the hot pan and add the chopped onions, leek and crushed garlic. Sauté for 5 minutes and add a little water to help them steam until softened slightly. Add 2 tsp of smoked paprika and give it a goof stir, add a touch more water and continue to cook for a further 5 minutes.
3. Add the tinned tomatoes, vegetable stock and the wine. Using your spoon, break up the plum tomatoes a bit, give it all a good stir, up the heat and bring to the boil. Add the drained beans and the sausages, turn down the heat to medium low and simmer for 25 minutes, stirring occasionally to prevent it sticking to the bottom of the pot.
4. Uncover and give your casserole another stir. Cover again and cook for a further 25 minutes. Meanwhile, chop the chives and parsley.
5. Finally, uncover, stir in the parsley and let stand for 5 minutes. Divide into bowls, drizzle with extra virgin olive oil and serve with a lovely crusty loaf of bread.
TIP: Whenever I make this, I freeze two portions to eat at a later date, great for when the cupboards are a bit bare.
If you’ve had a go at making my sausage hot pot or any of my other recipes, I’d love to hear about it @corrieheale email@example.com