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–+ servings
Sausage hotpot with thinly sliced potatoes.
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5 from 8 votes

Easy Sausage Hotpot

An easy sausage hotpot recipe with red peppers, carrots, and topped with thinly sliced potatoes!
Course Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 308kcal
Author Beth Sachs

Equipment

  • Chopping Board
  • Knife
  • Shallow Casserole

Ingredients

  • 12 Chipolata Sausages
  • 2 tablespoon Olive Oil
  • 1 Onion peeled and chopped
  • 2 Garlic Cloves peeled and chopped
  • 2 Carrots peeled and chopped into chunks
  • 1 Red Pepper deseeded and chopped into chunks
  • 1 tablespoon Plain Flour
  • 1 teaspoon Thyme
  • 1 teaspoon Oregano
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 2 tablespoon Tomato Puree
  • 600 ml Chicken Stock
  • 700 g White Potatoes peeled and thinly sliced

Instructions

  • Preheat the oven to 180°c (160 fan/ Gas 4/ 350F)
  • Heat one tablespoon of the oil (you'll need the rest later) in a shallow casserole and brown the sausages on a medium-high heat. Remove to a plate.
    2 tablespoon Olive Oil, 12 Chipolata Sausages
  • Add the onion, garlic, carrots, and red pepper to the pan and cook on a medium heat for 4 minutes.
    1 Onion, 2 Garlic Cloves, 2 Carrots, 1 Red Pepper
  • Add the flour, smoked paprika, oregano, thyme, salt and pepper and stir into the vegetables.
    1 tablespoon Plain Flour, 1 teaspoon Thyme, 1 teaspoon Oregano, 1 teaspoon Smoked Paprika, 1 teaspoon Salt, ½ teaspoon Black Pepper
  • Pour in the stock, add the tomato puree and return the browned sausages to the pan. Bring to the boil then turn down the heat to low and simmer for 20 minutes.
    600 ml Chicken Stock, 2 tablespoon Tomato Puree
  • Top the sausages with the thinly sliced potato and brush the tops with olive oil.
    700 g White Potatoes, 2 tablespoon Olive Oil
  • Pop the lid on the casserole dish and bake in the oven for 45 - 50 minutes, or until the potatoes are cooked through.

Notes

Expert Tips:
  • Make sure you use a shallow casserole or pan with a lid otherwise the potatoes may burn in the oven.
  • Slice the potatoes as thinly as you can. You want them to be almost see-through to ensure they are cooked through at the end of cooking.
 
Variations:
  • Make a slow cooker sausage hotpot. Instead of baking the dish in the oven, cook on low for 6-7 hours in your slow cooker!
  • Add a tin of butter beans for a sausage and bean hotpot.
  • Make a vegetarian hotpot by using meat-free or vegan sausages and vegetable stock.
  • Use chicken sausages instead of pork sausages.
  • Add 6 rashers of chopped smoked bacon at the same time as the onion to make a sausage and bacon hotpot.
  • Make a spicy sausage hotpot by using spicy sausages and adding a chopped red chilli with the onion.
  • Add a dash of Worcestershire sauce at the same time as the stock!
  • Add a bay leaf into the sauce for extra flavour.
 
Storage:
Store: Leftover can be stored in an airtight container in the fridge for up to 3 days.
Reheat: Microwave until piping hot.
Freeze: Allow the hotpot to cool then freeze for up to 3 months. Defrost in the fridge before reheating in the microwave.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Sausage Hotpot
Amount per Serving
Calories
308
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
5
mg
2
%
Sodium
 
872
mg
38
%
Potassium
 
1162
mg
33
%
Carbohydrates
 
47
g
16
%
Fiber
 
7
g
29
%
Sugar
 
8
g
9
%
Protein
 
9
g
18
%
Vitamin A
 
6356
IU
127
%
Vitamin C
 
79
mg
96
%
Calcium
 
61
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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