Mary Berry’s all-in-one sausage hotpot recipe is ‘quick and simple yet full of flavour’
If you're looking for a quick, easy and comforting one-pot recipe, look no further than Mary Berry's delicious sausage and red pepper hotpot.
Mary Berry is a culinary whizz when it comes to all things baking, but also her main meal recipes are a thing of beauty.
There are quite a few Mary Berry meals that are great to whip up during the week when you don’t have much time to spare like her creamy 15-minute pasta dish, her baked salmon or this sausage and red pepper hotpot.
Nothing says comfort food quite like a good old sausage recipe, be it a sausage casserole, sausage and mash, or a tasty sausage pasta dish.
Mary Berry describes this dish as a meal that “the whole family can enjoy” as it is “quick and simple yet full of flavour”.
She recommends serving this hotpot with green vegetables for a complete and colourful meal.
With a serving of four to six, this recipe takes less than 30 minutes to prepare and cooks in 30 minutes to one hour.
Ingredients
One tablespoon sunflower oil
Eight spicy sausages
Four rashers smoked bacon, finely chopped
One onion, sliced
One red pepper, seeds removed and cut into large chunks
One large carrot, peeled and diced
One garlic clove, crushed
300ml chicken stock
400g tin chopped tomatoes
Two tablespoons sun-dried tomato puree
Two fresh thyme sprigs
250g baby new potatoes, skin on and sliced into thin discs
Salt and pepper
Method
Start by heating the oil in a large deep frying pan or casserole dish over a high heat.
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Add the sausages and fry until browned all over before removing them from the pan and setting them aside.
Next, add in the bacon to the pan and fry for a few minutes until crisp before removing it and setting it aside with the sausages.
After, throw in the onion, red pepper, carrot and garlic and fry for five minutes over a high heat.
Add the stock, tomatoes, tomato puree and thyme and bring to the boil. Add the potatoes and season with salt and pepper.
The last main step is to return the bacon and sausages to the pan, cover and simmer over a gentle heat for about 20 minutes.
After that time, remove the lid and simmer for another 10 minutes, or until the sauce has reduced a little and the vegetables you are paring the hotpot with are tender.
The hotpot can be made up to eight hours ahead and chilled in the fridge. When reheating, make sure the sauce comes to the boil. This also freezes well.