Beer and sausage hotpot

    1 hour

    This sausage hotpot is a true one-pan meal. Potatoes, carrots, smoked sausage and cabbage are all slow cooked in beer, resulting in a comforting dish that is full of flavour. Smoked sausage will lend a lot of flavour to the finished dish, though you can use regular bangers if desired.

    56 people made this

    Serves: 4 

    • 330ml beer
    • 4 red potatoes, quartered
    • 1 teaspoon dried Italian herbs
    • salt and ground black pepper to taste
    • 225g carrots, peeled and cut into 5cm pieces
    • 1 onion, chopped
    • 450g smoked sausage, such as kielbasa, cut into 2cm slices
    • 1 small cabbage, quartered

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Pour the beer into a large casserole, and bring to the boil over medium heat. Layer the potatoes into the bottom of the casserole, and sprinkle a little Italian herbs, salt and black pepper over the potatoes. Layer the baby carrots, onion, smoked sausage and cabbage, sprinkling every layer with a bit more of the seasonings.
    2. Turn heat to low, cover the casserole, and simmer until the vegetables are tender, about 45 minutes.

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    Reviews in English (55)


    Having European parents, I grew up eating lots of German food. I'm not the biggest fan, particularly when it comes to any type of sausage but I just tasted this and it's absolutely delicious! I didn't have kielbasa in the house so I subbed with bratwurst and added some caraway seeds to the mix. Cooking wise, I did brown my wurst first and then added my potatoes and the rest of the ingredients. No layering here, just threw it all together. The combination of flavors is everything one would expect from a good German dish and I know this will definitely go down as a family favorite. Thank you DJ!  -  11 Sep 2010  (Review from Allrecipes US | Canada)


    This was a decent meal. I always like the combo of beer and kielbasa! I only used about 1/3 of a head of cabbage, and it was more than enough.  -  24 Sep 2010  (Review from Allrecipes US | Canada)


    I liked this quite a bit, but my husband was less fond of it. I do have to admit that we used vegetarian faux kielbasa (my husband is a vegetarian), and that provided most of the flavor, so using real kielbasa would almost certainly make some sort of difference. I will certainly try this again using real kielbasa for myself, but I think I'll only use half of a cabbage. I got the smallest cabbage I could find at the store, but it was still too much for me personally. I love onion, though, so I'll use a whole one next time. Thanks for the recipe!  -  11 Sep 2010  (Review from Allrecipes US | Canada)

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