Matt Wilkinson’s Mum’s Sausage Hotpot with Baked Potatoes

Despite the fact that I have a bookshelf full of gorgeous cookbooks, my fave recipes consistently seem to pop up when I least expect them and this one is no exception.

It’s not like I generally stalk the Design Files looking for super easy weeknight recipes to add to the classic five dish rotation, but this one was just too easy and too good.  Especially when things start getting a little chilly outside!

Matt Wilkinson’s Mum’s Sausage Hotpot with Baked Potatoes

Ingredients (Serves 4)

 

Hotpot

2 tablespoons non-GMO vegetable oil

5 pork or beef sausages, each cut into four even-sized pieces

1 celery stalk, diced

1 white onion, diced

2 tablespoons tomato paste

2 tablespoons worcestershire sauce

1 x 400g can of cannelini beans or butterbeans, drained

 

Baked Potatoes

4 medium-large potatoes

Butter, to serve

100g cheddar, grated

 

Method

Preheat oven to 220C.

Heat oil in a large saucepan over a high heat, add the sausages and brown all over, then remove the sausages from the pan.

Lower the heat to medium, add the vegetables to the pan and cook for 3 to 4 minutes until softened.  Stir in the tomato paste and cook for a further 2 to 3 minutes.   Return the sausage pieces to the pan, add 250ml water, the Worcestershire sauce and beans and bring to the boil.  Reduce to a simmer, and cook for 12 to 13 minutes, until the sausages are cooked through and the sauce is nice and thick.

Meanwhile, prick the potatoes all over with a fork, then transfer to microwave and cook on high for 8 minutes.  Remove from microwave, transfer to the oven and cook for a further 8 minutes.

To serve, place one baked potatoes on plate, cut open and add butter, then spoon over the hotpot and top with cheddar.