Bean & Sausage Hotpot

Method6 steps

1. 1

   Step 1: For the quarter-batch tomato sauce, finely chop ½ onion, ½ carrot and ½ celery stalk. Crush ½ garlic clove and have ½ bay leaf ready.

   Uses ½ finely chopped onion · ½ finely chopped carrot · ½ finely chopped celery stalk · ½ crushed garlic clove · ½ bay leaf

2. 2

   Step 2: Heat 1 tbsp olive oil in a pan. Add all the prepared chopped vegetables, garlic and half bay leaf, then the ¼ tsp sugar and salt to taste. Cook gently for about 10–15 minutes, stirring and checking early, until the vegetables are tender.

   Soften sauce vegetables · 10 minUses 1 tbsp olive oil · All prepared vegetables, garlic and half bay leaf · ¼ tsp sugar · Salt to taste for sauce; amount unspecified

3. 3

   Step 3: Stir the full 400 g can of chopped tomatoes and 37.5 ml water into the softened sauce vegetables. Simmer very gently, stirring especially near the end, until reduced by about two-thirds and very thick. Remove the bay leaf. If needed, loosen with an unmeasured splash of extra water. This complete prepared sauce is the hotpot’s quarter-batch portion.

   Uses All softened vegetables and their oil, seasoning and sugar · Full contents of one 400 g can chopped tomatoes · 37.5 ml water · Optional extra splash water, only if needed; amount unspecified

4. 4

   Step 4: In a large casserole, fry the eight large pork sausages for about 10 minutes, turning until browned all over. They finish cooking in the following simmer.

   Brown pork sausages · 10 minUses 8 large raw pork sausages

5. 5

   Step 5: Stir all the prepared quarter-batch tomato sauce into the browned sausages. Add the complete contents of the three 400 g butter-bean cans, the 1 tbsp black treacle and 1 tsp English mustard. Bring to a simmer, cover and cook for about 30 minutes, stirring as needed. Check that the sausages and hotpot are piping hot and cooked through; the casserole should reach 74°C/165°F.

   Simmer sausage bean hotpot · 30 minUses All eight browned sausages · Complete prepared quarter-batch sauce · Contents of all three 400 g cans butter beans, including packing liquid · 1 tbsp black treacle · 1 tsp English mustard

6. 6

   Step 6: Serve the complete cooked sausage-and-bean hotpot in 4 portions. Add ready crusty bread or ready cooked rice if you like.

   Uses Complete finished hotpot · Optional ready crusty bread; amount unspecified · Optional ready cooked rice instead of bread; amount unspecified