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 / V Vn ❄
1 tsp of olive oil
8 vegan sausages, I use Couldron vegetarian Cumberland sausages
1/2 tsp salt
1 white onion, finely chopped
2 cloves of garlic, chopped
1 small leek, finely chopped
1 tbs tomato purée
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
1 tsp dried oregano
1 tsp Marmite (optional)
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, salt and garlic. Add a little water to help them steam and cooked for 5 mins until slightly softened. Add 2 tsp of smoked paprika along with a tbs of tomato puree, stir and cook for a further 2 mins before adding the wine. Up the heat and allow to reduce for 5 mins.
3. Remove the sausages once cooked and put to one side.
4. Once the wine has 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. Once the sausages are cool enough to handle, cut into quarters (or leave them whole) and add the drained beans. Stir in the Marmite, dried oregano and season with black pepper to taste.
5. Bring to the boil before turning down the heat and simmering for 20 mins uncovered, stirring occasionally.
6. Take off the heat and stir in the chopped parsley. Leave to stand for 5 mins before dividing into bowls, drizzling with extra virgin olive oil and serve with crusty bread or mash.
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.