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 ❄🌶
1 tsp of olive oil
8 vegetarian sausages, I 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 *vegetarian red wine
1 tin red kidney beans, rinsed and drained
1 tin cannellini beans, rinsed and drained
Handful of chopped parsley
Drizzle of Pomora extra virgin olive oil
Serve with crusty bread (optional)
1. On a baking tray lined with baking paper, cook the sausages in an oven as per the packet instructions (you can fry them if you prefer but I find baking them frees up time to prepare everything else).
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 softened slightly. Add 2 tsp of smoked paprika and give it a good 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. Cut the sausages into quarters (or leave them whole) and add the drained beans. Turn down the heat to medium low and simmer for 50 minutes with the lid a jar, stirring occasionally. Meanwhile, chop the chives and 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 🌶– 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.