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.
Smoky veggie sausage hot pot
Serves 4 / Hands on time 20 mins / Total time 1 hr 10 mins / V Vn ❄
1 tsp of olive oil
8 vegan sausages, I used Quorn Vegan 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 vegan vegetable stock, I use half a Knorr stock pot
100ml vegan red wine*
1 tin red kidney beans, rinsed and drained
1 tin cannellini beans or chickpeas, rinsed and drained
Handful of chopped parsley
Drizzle of Pomora extra virgin olive oil
Serve with crusty bread or mashed potato (optional)
1. On a baking tray lined with baking paper, cook the sausages in an oven as per the packet instructions.
2. Meanwhile, in a large casserole dish, sweat the chopped onions down in the oil along with the leek and crushed garlic. Sauté for 5 minutes and add a little water to help them steam until slightly softened. Add 2 tsp of smoked paprika and cook for a further 2 minutes before adding the red wine. Cook off the alcohol and allow to reduce for 5-7 minutes.
3. Once the wine has been mostly absorbed, add the tinned tomatoes and the vegetable stock. Using your spoon, break up the plum tomatoes a bit, give it all a good stir, up the heat and bring to the boil. Cut the sausages into quarters (or leave them whole) and add the drained beans. Turn down the heat to medium low and simmer for 40 minutes with the lid a jar, stirring occasionally. Meanwhile, chop the parsley.
4. Take off the heat and stir in the parsley and let stand for 5 minutes. Divide into bowls, drizzle with extra virgin olive oil and serve with crusty bread.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Vn – Vegan 🌶– Spicy ❄– Suitable for home freezing. Consume within 3 months.
*Most wines are unfortunately not vegetarian or vegan, due to products used in the ‘fining’ process. Wine makers are also under no obligation to disclose if they have used animal products on the label. Vegetarian and vegan wines are available in most supermarkets.