Sausage and red pepper hotpot

Sausage and red pepper hotpot

This recipe is courtesy of BBC GoodFood.


  • 1 tbsp sunflower oil
  • 8 spicy pork sausages
  • 4 rashers smoked bacon, finely chopped
  • 1 onion, sliced
  • 1 red pepper, seeds removed and cut into large chunks
  • 1 large carrot, peeled and diced
  • 1 garlic clove, crushed
  • 300ml/½ pint chicken stock
  • 400g tin chopped tomatoes
  • 2 tbsp sun-dried tomato purée
  • 2 fresh thyme sprigs
  • 250g/9oz baby new potatoes, skin on, sliced into thick discs
  • salt and freshly ground black pepper
  • freshly cooked green vegetables, to serve


  1. Heat the oil in a deep frying pan or casserole dish over high heat. Ensure that the deep frying pan and or casserole dish is rather large for this. Add the sausages and fry until browned all over. Remove from the pan. Make sure to set aside while doing the rest.

  2. Add the bacon to the pan and fry for a few minutes until crisp; remove and set aside with the sausages otherwise they will mix and taste terrible.

  3. Add the onion, red pepper, carrot, and garlic and fry for 5 minutes. Add the stock, tomatoes, tomato purée, and thyme, and bring to a boil. Add the potatoes and season with salt and pepper.

  4. Return the bacon and sausages to the pan after all is done and well. Cover and simmer over gentle heat for about 20 minutes. Remove the lid and simmer for another 10 minutes.

  5. Serve with freshly cooked green vegetables.

Banner and Image Credit: BBC

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