Turkey sausage and bean hotpot

Turkey sausage and bean hotpot


10 people made this

About this recipe: Having diabetes doesn't mean giving up favourite family meals. Here, lean turkey sausages replace the more traditional pork in a hearty hotpot, with a spicy bean sauce and a covering of thinly sliced root veggies.

Azmina Govindji

Serves: 4 

  • 400 g (14 oz) potatoes, peeled and thinly sliced
  • 1 large carrot, about 200 g (7 oz), thinly sliced on a diagonal
  • 1 medium parsnip, about 200 g (7 oz), thinly sliced on a diagonal
  • 1½ tbsp sunflower oil
  • 8 turkey sausages, about 450 g (1 lb) in total
  • 1 onion, finely chopped
  • 2 tsp paprika
  • 2 tbsp plain flour
  • 450 ml (15 fl oz) chicken stock, preferably home-made
  • 1 tbsp Worcestershire sauce
  • 3 tsp wholegrain mustard
  • 1 tsp light soft brown sugar
  • 1 can red kidney beans, about 400 g, drained and rinsed
  • 20 g (¾ oz) butter, melted
  • pepper

Prep:1hr  ›  Cook:35min  ›  Ready in:1hr35min 

  1. Preheat the oven to 190°C (375°F, gas mark 5). Boil the potato, carrot and parsnip slices for 3–4 minutes or until just tender. Drain and set aside.
  2. Heat the oil in a frying pan. Cook the sausages over a moderate heat for 10 minutes, turning occasionally. Remove the sausages from the pan and reserve.
  3. Add the onion to the pan and sauté for 5 minutes, stirring, until golden. Stir in the paprika and flour, then gradually mix in the stock. Bring to the boil, stirring, then reduce the heat to moderate and simmer until thickened and smooth. Stir in the Worcestershire sauce, 2 tsp of the mustard and the sugar. Add pepper to taste. Add the beans. Cut the sausages into thick slices and stir into the sauce. Bring to the boil.
  4. Spoon the sausage and bean mixture into a 1.5 litre (2¾ pint) shallow baking dish. Arrange the sliced root vegetables over the top, starting in the centre and working out in overlapping rings to cover the surface completely. Mix the remaining 1 tsp of mustard with the melted butter and brush over the vegetables.
  5. Bake for 30–35 minutes or until the sauce is bubbling and the vegetable topping is golden brown. Serve hot.

Some more ideas

For a vegetarian hotpot, use meat-free sausages and vegetable stock. Replace the Worcestershire sauce with mild chilli sauce. * Make a mash topping: cut the potatoes, carrot and parsnip into chunks and cook in boiling water for 15–20 minutes. Drain well, then mash with 200 g (7 oz) virtually fat-free fromage frais and add pepper to taste. Spread over the sausage and bean mixture, then dot with 15 g (½ oz) butter and sprinkle with a little paprika. Bake as above.

Plus points

Red kidney beans – and all other pulses – are a good source of dietary fibre, particularly soluble fibre which can help to reduce high blood cholesterol levels. * Both parsnips and potatoes provide useful amounts of potassium. Parsnips also contain useful quantities of some of the B vitamins, particularly folate and B1. * Since the sausages and stock are quite salty, there's no need to add extra salt.

Each serving provides

Excellent source of vitamin A, vitamin B6, vitamin B12. Good source of copper, folate, iron, niacin, potassium, vitamin B1, vitamin C, vitamin E. Useful source of calcium, selenium.

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Reviews (4)


this was fab and very fulfilling, everyone loved it. For my own preference and for my 6 and 3 year old, i would maybe only use 1-2 teaspoons only of mustard , i used 2 and it was a wee bit strong. i also used a tin of mixed beand instead of kidney beansas thats what i had in the cupboard. Definately a keeper - 22 Oct 2013


Beautiful recipe and enjoyed by all! I used HECK smoked paprika sausages which are to die for, and also used Haricot beans rather than Kidney beans as OH doesn't like those. Will definitely be making again! - 01 Sep 2016


works well with Quorn sausages too! - 22 Nov 2015

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