Sausage Hot Pot

You can prepare this early then leave in the fridge to to the final cook later. Serve this with fresh cooked bread or green vegetables.

Ingredients

• 8-10 Good sausages from the butcher
• 6-8 rashers of bacon
• 2 Celery sticks
• 1 Large carrot
• 1 Large sliced onion
• 5 cloves of garlic
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 tsp paprika
• 1 tsp cumin
• 5-6 mushrooms
• Tomato Puree
• Tin of chopped tomatoes
• Handful of cherry tomatoes
• 500ml chicken stock
• 5 medium white potatoes pealed and sliced
• Optionally add in a can of cannellini or black beans.

Method

• Prepare all the slicing and dicing ahead of the cook.
• In a large casserole pan with a lid, dry fry the bacon until its crispy and the fat rendered. Put to one side.
• Cut sausages in half. In the bacon oil brown off the sausages (not to cook, just to brown off). Put to one side.
• High heat: Add in small cubed celery, carrots, onion and garlic.
• Add in the peppers.
• Add in the quartered mushrooms
• Add cumin and paprika
• Mix in the tomato purée, and fry off.
• Add the stock, tinned tomatoes and cherry tomatoes.
• Bring to the boil.
• Season well with salt and pepper.
• Add back bacon and the sausages.
• Slice potatoes thickly and layer on the top of the sausages and sauce
• Add butter to the top of the potatoes with some herbs
• Cook in an oven at 185 for 30 mins with li on then 30 mins with lid off
• Pop under the grill to finalise with worcester sauce

Things to consider

• Add beans (black beans) or split lentils
• Cook things in a wak pan and add to a casserole pot for the cook
• Add in some chorizo
• Add cheese to the top … Gruyere, Emmental or Cheddar