Tag Archives: Sausage

Sausage, Bean and Veggie Hotpot

Sausage & Bean Hotpot

Now I love a bloggie challenge and when Vanesther, of the gorgeous family food blog Bangers and Mash, launched her new Recipes for Life Challenge I was really excited, particularly as it’s right up my foodie street. Each month she’ll be picking three ingredients and challenging fellow bloggers to come up with something tasty, wholesome and easy-to-cook with them. And the best recipes will be included in a new cookbook for the Somerset based charity Swallow. Swallow support adults with learning difficulties to lead more independent lives, including the running cookery courses to help members learn to prepare simple, inexpensive and nutritious meals.

swallow-recipes-for-life

This month the three ingredients are Sausages, Onions & Tomatoes and I knew exactly what I wanted to make for Swallow. My much-loved family favourite Sausage, Bean & Veggie Hotpot that I’ve thus far failed to get snapped and blogged. It’s a lovely winter warmer one pot wonder dish, that’s so easy to throw together yet hearty, healthy and heavy on the veggies. And my kids LOVE it as much as us grown up folk. And you can chuck in whatever beans or veggies you so happen to have in, anything goes!.

Sausage, Bean & Veggie Hotpot

Sausage, Bean & Veggie Hotpot

Great for family or grown up dinners, toddlers, bigger kids, vegetarians (using veggie sausages obviously!), mid-week suppers, weekend slowies, winter warming

Serves 4 to 6 big appetites (or a family of 4 TWICE!)

a tablespoon of Sunflower Oil

6 – 8 Sausages, meaty or veggie

an Onion, diced

2 cloves of Garlic, finely chopped

2 Carrots, sliced

a Parsnip*, diced

300g of Pumpkin or Butternut Squash*, large dice

a generous pinch of Chili Powder

2 teaspoons of dried Oregano or Mixed Herbs**

2 x 400g tins of Chopped Tomatoes

2 x 400g tins of Beans (Cannellini/Butter/Kidney/Haricot/Flageolet all work brilliantly or a mixture of any of them!), drained and rinsed

Salt & Pepper

600g of washed and peeled Potatoes (about 3 medium sized), finely sliced

300ml of hot Beef Stock (or veggie stock if you’re using veggie sausages)

Special Equipment: A Large Lidded Oven-proof Casserole Dish that can also go on the hob

* Please feel free to vary your veggies as to what you have in, you can happily substitute with any sturdy veggies like sweet potatoes, swede, turnip, peppers, celery, celeriac, chard, green beans, cauliflower etc.

** Or fresh herbs like rosemary or thyme all work wonderfully if you so happen to have any, my preference is for fresh rosemary.

Pre-heat your oven to 190ºC/Gas Mark 5.

Heat the oil in the Casserole Dish. Fry the sausages until a little browned all over. Set aside to cool, and when cool enough to handle cut into 3 or 4 pieces. Set aside until later.

In the same casserole dish add the onions and garlic and fry in the fat left from the sausages on a medium heat for 5 minutes, stirring regularly so nothing catches. Then throw in the carrots, parsnip and pumpkin or butternut (or your other chosen veggies). Continue to cook for a further 5 minutes, stirring at intervals.

Stir in the chili powder and herbs, quickly followed by the chopped tomatoes, beans and the set aside sausages.

Bring everything to a simmer and season generously with salt and pepper.

Sausage, Bean & Veggie Hotpot

Take off the heat and arrange the sliced potatoes over the top of the hotpot. Pour the hot stock over the potatoes, place the lid on the top and slide into the pre-heated oven for 45 minutes. Remove the lid and bake for a further 45 minutes.

Hotpot

The hotpot’s ready when the potatoes have browned a little on top and are completely soft and tender.

Sausage, Bean & Veggie Hotpot

simple2012smallCredit-Crunch-Munch

I’m also entering my recipe to Ren of Fabulicious Food‘s Simple and In Season challenge, since it uses plenty of seasonal goodies. This month the event’s hosted by Cake, Crumbs and Cooking. And to Helen of Fuss Free Flavours and Camilla of Fab Food 4 All‘s Credit Crunch Munch event, as this is a particularly frugal munch!.

A Year Ago on the Blog: Cheesy Biscuits for Half Term

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Chicken, Borlotti & Pumpkin Stew

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Chicken & Apricot Tagine

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Sausage & Courgette Pasta Carbonara

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We seem to eat carbonara way too often in our house these days, it’s my staple no brainer meal-in minutes-supper that we all adore and we’ve almost always got the ingredients in for, especially now we’ve got a ready and usually very abundant supply of eggs!. And what’s not to like about this killer simple combo of pasta, eggs, bacon and cheese?! In an effort to vary our regular dinner I’ve been experimenting with tradition a little lately, by ‘healthying’ up our carbonara’s with various veggies. Mushrooms, courgettes, broccoli, roasted squash and pumpkin all work great. I went one step further this week and bravely ditched the bacon and replaced it with some very good quality toulouse sausage, and together with courgettes we had one very very tasty carbonara variation which I can thoroughly recommend.

I tend not to add any cream to my carbonara, especially since I’ve been using our own deliciously creamy eggs, but feel free to add a little to your eggs if you feel you should. Most dried pasta works well with carbonara but for some reason I usually use penne or fusilli, though I’m sure it’s more traditionally made with spaghetti or tagliatelle.

For a family of four:
a tablespoon of olive oil
300g of good quality sausages
2 courgettes
a large clove of garlic, finely sliced
240g dried pasta
3 free range eggs
3 heaped tablespoons of grated Parmesan plus a little extra for sprinkling
salt and pepper

Add a tablespoon of olive oil to a large frying pan and heat. Cut the sausages into small bite size pieces and place in the pan. Quarter the courgettes lengthways then thinly slice, add to the pan too along with the chopped garlic. Cook on a medium heat for 8 to 10 minutes, stirring regularly so nothing catches. The sausage should be cooked through and a little browned and courgettes soft.

Meanwhile cook your pasta to packet instructions. Try to time it so your pasta is cooked and ready at exactly the same time as the courgettes and sausages.

Crack the eggs into a small bowl and lightly whisk, stir in the cheese, plenty of freshly ground back pepper and a touch of salt.

As soon as the pasta and sausages/courgettes are cooked and still piping hot throw into one pan and immediately add the eggy mix. Stir everything around really well. Don’t put the pan back onto the heat or you’ll have pasta with scrambled eggs, what you’re after is a glossy eggy coating. Taste and add further salt and pepper if necessary.

Serve immediately with a further sprinkling of parmesan.

If you like this how about trying my Pasta & Meatballs, Smoked Salmon & Broccoli Penne, Pumpkin Macaroni Cheese or Roasted Veggie Lasagne recipes?


Sausage & Bean Stew

It’s been a bit cold here as winter finally settles in, and I’ve had my usual annual hankering for warming stews and casseroles. With only a few sausages in the fridge a couple of days ago and fancying something substantial and flavoursome I put together this sausage and bean stew, and it really was lovely. In fact one of the tastiest dinners I’ve had in a while! And so very easy and quick to put together. Fresh rosemary aside (though I’m lucky enough to have it growing in abundance at Chez Foti), it’s made from standard store cupboard ingredients. You could obviously use dried beans, soaked overnight and cooked for an hour and a half, but as this was a fairly last minute dinner I used a few trusty tins.

A hearty and on the whole pretty healthy dinner for the whole family, but if your wee ones don’t like any heat omit the chilli flakes.

Enough for 4 hungry grown ups:

1 onion, diced

2 cloves of garlic, finely chopped

2 carrots, peeled and finely diced

2 celery stalks, finely diced

a pinch of dried chilli flakes

6 – 8 Toulouse Sausages, each cut into 4 pieces

4 sprigs of fresh rosemary, leaves removed and finely chopped

2 x 400g tins of chopped tomatoes

3 x 400g tins of Cannellini beans, drained

2 very large handfuls of spinach/chard/savoy cabbage, washed and finely shredded

salt & pepper

Heat a glug of olive oil in casserole or very large saucepan. Add the onions, garlic, carrots and celery and cook for a few minutes, stirring regularly, until softened a little. Add the chilli flakes, sausages and rosemary and continue to cook for a few more minutes.

Add the chopped tomatoes and a little seasoning. Bring to a simmer and gently cook for 20 minutes. Now add the beans and spinach/chard/cabbage to the party and cook for a further 20 minutes with the lid on.

Adjust the seasoning to suit. And it really is as easy as that! Serve in a bowl with a large hunk of bread.


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