Sausage and bean hotpot

    Sausage and bean hotpot

    42saves
    1hr5min


    2 people made this

    About this recipe: For this family supper dish, grilled sausages in a spicy tomato and bean sauce are topped with a fluffy potato and parsnip mash. Use meaty pork sausages – there are many varieties available, with different flavours and seasonings, so you can ring the changes. Serve with a green vegetable such as steamed broccoli.

    Ingredients
    Serves: 4 

    • 4 good-quality, high-meat-content pork sausages, about 280 g (10 oz) in total
    • 1 can chopped tomatoes, about 400 g
    • 2 cans red kidney or borlotti beans, about
    • 410 g each, drained and rinsed
    • 2 tbsp tomato chutney
    • 2 tsp paprika
    • Potato and parsnip topping
    • 750 g (1 lb 10 oz) potatoes, peeled and cut into cubes
    • 1 large parsnip, about 170 g (6 oz), chopped
    • 2 tbsp semi-skimmed milk
    • 1 tbsp extra virgin olive oil
    • salt and pepper

    Method
    Prep:40min  ›  Cook:25min  ›  Ready in:1hr5min 

    1. Preheat the grill to moderate. Place the sausages under the grill and cook for about 15 minutes, turning regularly, until evenly browned all over and cooked through.
    2. Meanwhile, cook the potatoes and parsnip in a saucepan of boiling water for 15 minutes or until tender.
    3. At the same time, put the tomatoes with their juice, the kidney or borlotti beans, chutney and paprika in a saucepan and heat gently until bubbling.
    4. Remove the sausages from the grill (leave the grill on). Allow to cool slightly, then cut each one diagonally into 4 thick slices. Add them to the tomato and bean mixture. Pour into a flameproof dish.
    5. Drain the potatoes and parsnip, and mash with the milk and olive oil. Season with salt and pepper to taste.
    6. Spoon the mash evenly over the top of the sausage and bean mixture. Brown under the grill for 5 minutes or until golden and crisp. Serve hot.

    Another idea

    For sausage and lentil stew with couscous, grill 4 garlicky Italian pork sausages or Toulouse sausages (choose those with a high meat content). Meanwhile, pour 250 ml (8½ fl oz) boiling vegetable stock over 250 g (8½ oz) couscous and stir, then cover and leave for 5 minutes so the couscous can absorb the stock. Fluff up with a fork, then stir in the grated zest and juice of 1 lemon, 2 tbsp capers and 3 tbsp chopped fresh flat-leaf parsley. Cover and keep warm. Heat 1 can chopped tomatoes, about 400 g, with 1 can green lentils, about 410 g, drained and rinsed. Add 2 tbsp chopped fresh mint and seasoning to taste. Thickly slice each sausage into 4 and add to the tomato and lentil mixture. Spoon the sausages and sauce over the couscous. Garnish with sprigs of flat-leaf parsley and serve hot.

    Plus points

    Including pulses in a dish such as this allows the quantity of meat to be reduced, while maintaining a good protein content. Using a mixture of pulses and meat also reduces the amount of fat in the dish. * Canned tomatoes are an ideal item to keep in the storecupboard, not only because they are convenient, but also because they are very nutritious. Lycopene, a valuable antioxidant contained in tomatoes, is enhanced by cooking, so canned tomatoes are a better source than fresh tomatoes.

    Each serving provides

    B1, B6, C * E, folate, niacin, calcium, copper, iron, potassium, zinc * A, B2, B12, selenium

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    Reviews (2)

    by
    3

    Used different ingredients. try adding onions to add more flavour - 15 Jun 2009

    by
    2

    I followed the recipe exactly but I found this very bland. I would have put onions in aswell. - 15 Jun 2009

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