Beef Recipes
Sausage and red pepper hotpot
Sausages are a comfort food that the whole family can enjoy and this all-in-one-pan dish is simple yet full of flavour. Serve with a green vegetable for a complete and colourful meal.
Ingredients
- sunflower oil: 1 tbsp sunflower oil
- pork sausages: 8 spicy pork sausages
- bacon: 4 rashers smoked bacon, finely chopped
- onion: 1 onion, sliced
- pepper: 1 red pepper, seeds removed and cut into large chunks
- carrot: 1 large carrot, peeled and diced
- garlic: 1 garlic clove, crushed
- chicken stock: 300ml/½ pint chicken stock
- chopped tomatoes: 400g tin chopped tomatoes
- tomato purée: 2 tbsp sun-dried tomato purée
- thyme: 2 fresh thyme sprigs
- new potatoes: 250g/9oz baby new potatoes, skin on, sliced into thick discs
- black pepper: salt and freshly ground black pepper
- freshly cooked green vegetables, to serve
Method
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Heat the oil in a large deep frying pan or casserole dish over a high heat. Add the sausages and fry until browned all over. Remove from the pan and set aside.
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Add the bacon to the pan and fry for a few minutes until crisp; remove and set aside with the sausages.
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Add the onion, red pepper, carrot and garlic and fry for 5 minutes over a high heat. Add the stock, tomatoes, tomato purée and thyme and bring to the boil. Add the potatoes and season with salt and pepper.
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Return the bacon and sausages to the pan, cover and simmer over a gentle heat for about 20 minutes. Remove the lid and simmer for another 10 minutes, or until the sauce has reduced a little and the vegetables are tender.
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Serve with freshly cooked green vegetables.
Sausage and red pepper hotpot