Recipes

Sausage, mushroom and bean hotpot

This is the healthier option with mushrooms, here are the ingredients for the Sausage, mushroom and bean hotpot without mushrooms:

  • 12 Beef sausages
  • 30 mL Oil
  • 2 Onion, peeled and thinly sliced
  • 2 Garlic cloves, crushed
  • 30 mL tomato paste or sundried tomato paste
  • 5 mL paprika
  • 415 grams Can(s) chopped tomatoes
  • 250 mL Beef stock
  • 5 mL Sugar
  • Salt and milled black pepper
  • 400 grams can mixed beans, cannelleni beans or butter beans
  • To serve: mashed potato or crusty bread

Ingredients

For 5

Hotpot

  • 5 beef sausages
  • 30 ml olive oil
  • 2 onions, peeled and thinly sliced
  • 2 garlic cloves, crushed
  • 350 g Button Mushrooms or Portabellini Mushrooms
  • 30 ml tomato paste or sundried tomato paste
  • 5 ml paprika
  • 415 ml can chopped tomatoes
  • 250 g beef stock
  • 5 ml sugar
  • salt and milled black pepper
  • 400 g can mixed beans, cannelleni beans or butter beans

To Serve:

  • mashed potato or crusty bread

Sausage, mushroom and bean hotpot Method

  1. Preheat oven to 180°C. Place the sausages in an ovenproof casserole and bake the sausages for 20 minutes, turning once. Set aside.
  2. Heat the oil in a pan and cook the onions over a medium-low heat for 5 minutes. Add the garlic and mushrooms and cooked for 5 minutes. Add the tomato paste, paprika, tomatoes, stock and sugar. Bring to a simmer and cook for 10 minutes.
  3. Add the reserved sausages and beans and cook for 10 minutes, or until the sausages are heated through. Season with salt and pepper. Serve with mashed potato or crusty bread.
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