Sausage Hotpot

Name: Sausage Hotpot
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: Serves 4
Ingredients: Dijon, wholegrain or German sweet mustard, to serve; 8 good-quality sausages, such as Cumberland or pork and fennel, pricked with a fork; 1 tbsp olive oil; 2 bay leaves; Vegetable Stock or ready-made stock; 60 ml/2 fl oz/¼ cup Beef Stock,; 400 g/14 oz/scant 12/3 cups tinned chopped tomatoes with herbs; butter beans, cannellini beans, chickpeas or kidney beans, drained and rinsed; Worcestershire sauce; 400 g/14 oz tinned pulses, such as borlotti beans,; 1 red pepper, halved lengthways, deseeded and thickly sliced; 2 large garlic cloves, crushed; 1 green pepper, halved lengthways, deseeded and thickly sliced; 1 large onion, finely chopped; chopped parsley leaves, to serve; freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr 30

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

This is a regular busy-day meal in my house. Not only is it fantastically easy, the variations are endless. You can use whatever tinned pulses you have, and it’s a great way to use up just about any vegetable – I particularly like to add chopped butternut squash. Spicy Italian sausages work really well, too. And, if I’m in a real hurry, I just skip frying the sausages, onions and peppers.

Ingredients

Main course

Method

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Meat & Poultry

Alison Stattersfield

2 weeks ago from United Kingdom

This ticks a lot of my boxes. First it's good to use my now vintage 1970s Prestige Slow Cooker. Second it's great to cook a meal ahead of time and then no further preparation. Third this recipe used up quite a bit of my rather elderly Worcestershire sauce (I don't think it goes off). Fourth it makes a hearty supper!