Smoky veggie sausage hot pot

Sausage Hot Pot
Sausage Hot Pot

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 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. Cook off the alcohol and allow to reduce for 5-7 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 30 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. 

Sausage Hot Pot

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.

Bangers with smoky mash & gravy

Bangers & Smokey Mash & Gravy
Sausage & Smokey Mash with Gravy
Sausage & Smokey Mash with Gravy

“This soup is delicious darling, is there blue cheese in it?”Jamie asks through a mouthful of bread roll.
“Err no” I say dipping my bread into the soup and taking a big bite. That’s when it hits me, the unmistakable flavour of blue cheese. But there’s no blue cheese in this soup?! I take a couple more mouthfuls and suddenly there isn’t anything blue cheesy about it. How odd, I think and gaze over at Jamie who is already halfway through his unperturbed. I brush it off and commence eating my dinner only to taste the phantom blue cheese taste.
“What the hell is that?!” I splutter and drop my piece of buttered bread onto my plate. It’s only then I realise. Do I tell Jamie? I glance over at him, his eyes glued to the television, blissfuly unaware, his bread roll long gone.
I take my soup into the kitchen and swiftly throw my roll in the bin.
“What you doing?” I hear Jamie call from the sofa.
“Oh nothing” I say calmly, “just getting some salt.”
Did you know that when butter turns rancid, it tastes like blue cheese? I do. Perhaps we should keep our butter in the fridge from now on.

But what does all this have to do with bangers and mash I hear you cry? Absolutely nothing. Just a gentle reminder not to eat rancid butter. Anyway, enough about butter, lets talk sausages, veggie sausages. I did contemplate (for about half a second) on making my own sausages but why on earth would I do that? Life is too short. The time it takes to make rubbish veggie sausages could be better spent on making deliciously cheesy mash and homemade gravy. So lets snuggle up with a bowl of mash potato and let it give us a big sloppy cuddle. Ew… you know what I mean. 

Bangers with smoky mash & gravy
Serves 4 / Hands on time 40 mins / Takes 55 mins /
8 vegetarian sausages, I used Quorn
Onion Gravy
2 large onions, sliced
Large knob of butter
Sprig of thyme, leaves picked
1 tsp dijon mustard
1 tbs plain flour
1 tsp Marmite
1 tsp vegetarian Worcestershire sauce
500ml vegetable stock, I use one Knorr stock pot
800g potatoes, peeled and chopped
1 tsp Dijon mustard
1 knob of butter
100ml semi-skimmed milk
Salt and pepper
30g finely grated smoked cheddar
5 handfuls of kale steamed to serve (optional)

1. To make the gravy, sweat the sliced onions in the butter in a saucepan over a medium heat for 5 minutes (If the onions start looking a little brown add a tbs of water to help them steam). Put the lid on a jar, turn down the heat and sweat for a further 15 minutes.
2. Meanwhile, fill a kettle with water for the mash. Peel and roughly chop the potatoes and place in a large saucepan with a generous pinch of salt. Cover in the boiling water and bring to a boil before turning the heat down to a simmer until soft.
3. By now the onions should be softened, stir in the flour and the mustard and cook for a minute before adding the stock. Give it a good stir with a whisk, making sure to work out any flour lumps. Add the Marmite, Worcestershire sauce and thyme leaves. Season with salt and pepper and bring to the boil before reducing to a simmer on a low heat.
4. Cook the sausages according to the packet instructions. Once cooked, carefully slide them into the simmering gravy. Cover with a lid and turn off the heat.
5. By now the potatoes should be lovely and soft. Drain and give them a brief shake before returning to the saucepan. Add the butter, milk and a generous pinch of salt and pepper. Give it a good mash and then add the grated smoked cheese. Continue mashing until you have a smooth but firm mash.
6. Divide the mash onto plates and top with gravy and the sausages. Serve with steamed kale.

Sausage & Smokey Mash with Gravy
Sausage & Smokey Mash with Gravy

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