Sausage, Bean & Veggie Hotpot

Prep Time:25 mins, Cook Time: 1 Hr 30 mins, Total Time: 1 Hr 55 min

February 20, 2013

Sausage Hotpotswallow-recipes-for-lifeNow I love a bloggie challenge and when Vanesther, of the gorgeous family food blog Bangers and Mash, launched her new Recipes for Life Challenge I was really excited, particularly as it’s right up my foodie street. Each month she’ll be picking three ingredients and challenging fellow bloggers to come up with something tasty, wholesome and easy-to-cook with them. And the best recipes will be included in a new cookbook for the Somerset based charity Swallow. Swallow support adults with learning difficulties to lead more independent lives, including the running cookery courses to help members learn to prepare simple, inexpensive and nutritious meals.

This month the three ingredients are Sausages, Onions & Tomatoes and I knew exactly what I wanted to make for Swallow. My much-loved family favourite Sausage, Bean & Veggie Hotpot that I’ve thus far failed to get snapped and blogged. It’s a lovely winter warmer one pot wonder dish, that’s so easy to throw together yet hearty, healthy and heavy on the veggies. And my kids LOVE it as much as us grown up folk. And you can chuck in whatever beans or veggies you so happen to have in, anything goes!.


I’m also entering my recipe to Ren of Fabulicious Food‘s Simple and In Season challenge, since it uses plenty of seasonal goodies. This month the event’s hosted by Cake, Crumbs and Cooking. And to Helen of Fuss Free Flavours and Camilla of Fab Food 4 All‘s Credit Crunch Munch event, as this is a particularly frugal munch!.

The Good Stuff:

Carrots, Parsnips, Butternut/Pumpkin, Tinned Tomatoes, Beans (Cannellini, Butter, Kidney, Haricot or Flageolet), Any other Veggies you care to Throw in!

Great For:

Family or Grown up Dinners, Toddlers, Pre-Schoolers, Big Kids, Vegetarians (using veggie sausages obviously!), Weekend Slowies, Winter Warming, Hiding Veggies


Serves a family of four twice.
Please feel free to vary your veggies as to what you have in, you can happily substitute with any sturdy veggies like sweet potatoes, swede, turnip, peppers, celery, celeriac, chard, green beans, cauliflower etc. Fresh herbs like rosemary or thyme make a perfect addition if you so happen to have any in.

Special Equipment:

A Large Lidded Oven-proof Casserole Dish that can also go on the hob

Sausage, Bean & Veggie Hotpot

Ingredients Prep Time:25 mins, Cook Time: 1 Hr 30 mins, Total Time: 1 Hr 55 min

Enough for a family of four twice:

a tablespoon of Sunflower Oil

6 – 8 Sausages, meaty or veggie

an Onion, diced

2 cloves of Garlic, finely chopped

2 Carrots, sliced

a Parsnip*, diced

300g of Pumpkin or Butternut Squash*, large dice

a generous pinch of Chili Powder

2 teaspoons of dried Oregano or Mixed Herbs**

2 x 400g tins of Chopped Tomatoes

2 x 400g tins of Beans (Cannellini/Butter/Kidney/Haricot/Flageolet all work brilliantly or a mixture of any of them!), drained and rinsed

Salt & Pepper

600g of washed and peeled Potatoes (about 3 medium sized), finely sliced

300ml of hot Beef Stock (or veggie stock if you’re using veggie sausages)

* Please feel free to vary your veggies as to what you have in, you can happily substitute with any sturdy veggies like sweet potatoes, swede, turnip, peppers, celery, celeriac, chard, green beans, cauliflower etc.

** Or fresh herbs like rosemary or thyme all work wonderfully if you so happen to have any, my preference is for fresh rosemary.

1) Pre-heat your oven to 190ΒΊC/Gas Mark 5.
2) Heat the oil in the Casserole Dish. Fry the sausages until a little browned all over. Set aside to cool, and when cool enough to handle cut into 3 or 4 pieces. Set aside until later.

3) In the same casserole dish add the onions and garlic and fry in the fat left from the sausages on a medium heat for 5 minutes, stirring regularly so nothing catches. Then throw in the carrots, parsnip and pumpkin or butternut (or your other chosen veggies). Continue to cook for a further 5 minutes, stirring at intervals.

4) Stir in the chili powder and herbs, quickly followed by the chopped tomatoes, beans and the set aside sausages.

5) Bring everything to a simmer and season generously with salt and pepper.

6) Take off the heat and arrange the sliced potatoes over the top of the hotpot. Pour the hot stock over the potatoes, place the lid on the top and slide into the pre-heated oven for 45 minutes. Remove the lid and bake for a further 45 minutes.

7) The hotpot’s ready when the potatoes have browned a little on top and are completely soft and tender.

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14 thoughts on “Sausage, Bean & Veggie Hotpot

  1. Pingback: February’s Recipes for Life challenge: what can you do with sausages, onions and tomatoes? « Bangers & Mash

  2. andreamynard

    Another one on my list to try! We still have sausages in the freezer from our piggies too, so this is particularly appealling.

    1. Chez Foti

      Oh homemade bangers! Lucky lucky you, bet they’re amazing? This hotpot’s the perfect way to make just a few sausages go a very long way, I usually only use six and we get two meals out of them πŸ™‚

  3. Vanesther

    Another wonderful recipe Lou – there are so many dishes now on your blog I need to recreate – you are such a fantastic source of culinary inspiration! And a perfect entry for our first Recipes for Life challenge. Thank you x

    1. Chez Foti

      Oh wow, high praise from the lady I also happen to so admire! There’s way too many recipes on Bangers & Mash that I really MUST recreate too πŸ™‚ And I so LOVE the concept of the Recipes for Life Challenge!

  4. Pingback: February’s Credit Crunch Munch Round-up » Fab Food 4 All

  5. Pingback: Round-up: February’s Recipes for Life Challenge « Bangers & Mash


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