Sausage and Red Pepper Hotpot
Course: Main CourseCuisine: BritishDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
45
minutesCalories
927
kcalTotal time
55
minutesA heartwarming and fulfilling dish of sausages and vegetables make up this delicious meal straight out of the repertoire of Mary Berry
What You Will Need
a large flameproof casserole dish with a lid or large frying pan and lid
Ingredients
1 tbsp sunflower oil
8 spicy pork sausages
4 rashers smoked bacon finely chopped
1 onion sliced
1 red pepper seeds removed and cut into large chunks
1 large carrot peeled and diced
1 garlic clove crushed
300 ml chicken/vegetable stock
400 g tin chopped tomatoes
2 tbsp sun-dried tomato purée
2 fresh thyme sprigs
250 g baby new potatoes skin on, thickly sliced
salt and freshly ground black pepper
Directions
- 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.
- Add the bacon to the pan and fry for a few minutes until crisp; remove and set aside with the sausages.
- 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, scraping around the bottom of the pan to release the sediment from frying the sausages and bacon
- Add the potatoes and season with salt and pepper.
- 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.
- Serve with your favourite green vegetables and enjoy
Recipe Video
This recipe is taken from Mary Berrys Bestselling Cookbook “Simple Comforts”
