Smoky Sausage Hotpot
Smoky Sausage Hotpot

Ingredients

Method

  • 1 tbsp olive oil
  • 1 chopped onion
  • 1 crushed garlic clove
  • 1 chopped celery stalk
  • 2 bell peppers, chopped
  • 6 pork sausages
  • 1 tsp smoked paprika
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp chilli flakes
  • 2 x tin of chopped tomatoes
  • 400g can of cannellini beans
  • 250g spinach leaves
  • 2 tbsp fresh breadcrumbs
  • Put the oil into a casserole dish over a medium heat, and throw in the onion to cook for five minutes. Add the garlic, bell peppers, and celery, and cook for 5 minutes more. Turn up the heat to high, and add the sausages to the mix. Cook for a few minutes to brown all over, then stir in the spices and plenty of seasoning. Add the tinned tomatoes, bring it up to a decent simmer, and cook covered for 40 mins stirring regularly.
  • Heat up your grill and take the lid off the casserole. Stir in the beans and spinach, and then scatter over the breadcrumbs. Stick it under the grill for 3 minutes, then serve - piping hot - with crusty bread.
1 hour
4 serving
This recipe pairs perfectly with the Brackenwood Syrah 2017 from Adelaide Hills, Australia.

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