Sausage and Bacon Hotpot
Sausage and Bacon Hotpot

Ingredients

Method

  • 2 tbsp olive oil
  • 2 quality pork sausages
  • 150g small mushrooms
  • 2 rashers smoked bacon, chopped
  • 1 smoked garlic clove, chopped
  • 1 leek, sliced
  • 4 tomatoes, chopped
  • 4 tbsp tomato puree
  • 570ml beef stock
  • 1 x 400g can of cannellini beans, drained
  • 1 x 400g can of kidney beans, drained
  • Fry the sausages and mushrooms for 10 mins in 1 tbsp of olive oil. Remove from the pan, allow to cool a little, and cut the sausages into thick slices. Heat the remaining olive oil in the pan, and fry the bacon and garlic together, then add the leeks and fry until the bacon is cooked, and the leeks are softened.
  • Stir in the tomatoes and puree, and simmer for about 5 mins. Pour in the beef stock, then return the mushrooms and sausages to the pan and simmer for 10 mins more. Stir in the beans, heat through, and serve with crusty bread. Yum!
30 mins
2 serving
This recipe pairs perfectly with the Roucas Toumba 'Les Grands Chemins' Grenache (GSM Blend) 2018 from Vacqueyras, France.

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