This sausage hotpot is based off the one my Mum made when I was a kid, and it’s perfect with a baked potato. That said, she used to use Heinz baked beans instead of white beans (!).
My wife Sharlee doesn’t like using the microwave (something about the radiation) but I … well, baked potatoes take a long time to cook and following the method below will more than halve your cooking time! Just don’t tell Sharlee I told you.
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 (concentrated puree)
2 tablespoons worcestershire sauce
1 x 400g can of cannelini beans or butterbeans, drained
4 medium-large potatoes
Butter, to serve
100g cheddar, grated
Preheat oven to 220c.
Heat oil in a large saucepan over a high height, 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. Add the sausage pieces, 250ml water, 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. Alternatively, cook in the oven for 35 to 45 minutes.
To serve, place one baked potatoes on plate, cut open and add butter, then spoon over the hotpot and top with cheddar.
Next month, Matt Wilkinson will release his third cookbook, ‘Mr and Mrs Wilkinson’s How It Is At Home’, which is co-written with wife Sharlee.
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‘There really is nothing better than a classic sausage hotpot on a cold winter’s evening, especially one hailing from a favourite family recipe. It’s like a warm, comforting hug from Mum.’ says expert Kirrily Waldhorn
Kirrily suggests Tassie-based to complement this moreish dish – a delightful, flavoursome yet approachable American-style Pale Ale that offers superbly balanced floral and citrus hop characters, which blend seamlessly with light caramel malt notes. ‘At 4.9%, there’s just enough alcohol to keep you warm, without overheating. Coming from Tasmania, it’s all about staying cosy,’ she adds.
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