Sausage and potato hotpot
A sausage and potato hotpot is one of those proper homely dinners that feels instantly comforting. Juicy sausages bake beneath layers of tender, golden‑topped potatoes, all simmering together in a rich, savoury gravy that fills the kitchen with the most incredible aroma. It’s simple, satisfying and wonderfully hearty — perfect for chilly evenings, busy mid‑week dinners or a cosy weekend meal when you want something fuss‑free but full of flavour.
It’s such a simple yet wholesome dinner, and ideal for any midweek night when you need something comforting without the effort
Serving Suggestions for Sausage & Potato Hotpot
- Crusty bread or buttered baguette to mop up the gravy
- Tenderstem broccoli — steamed or roasted with a squeeze of lemon
- Green beans with garlic butter or toasted almonds
- Peas — buttered, minted, or mixed with sweetcorn
- Honey‑roasted carrots or carrots & parsnips
- Cabbage — buttered, sautéed, or braised
- Roasted potatoes if you want extra carbs on the table
Sausage and potato hotpot
Ingredients
- 1 tbsp vegetable oil
- 8 pork sausages
- 4 rashers of bacon, cubed
- 1 onion, sliced
- 1 red pepper, deseeded and cut into chunks
- 1 tbsp garlic paste
- 400 ml chicken stock
- 400 g passata
- 2 tbsp sun-dried tomato paste
- 1 tbsp dried thyme
- 5 medium potatoes, peeled and thickly sliced
- pinch of ground pepper
Instructions
- In a large lidded casserole pot, heat the oil and fry the sausages until brown all over. Remove and set aside.
- Add the bacon and fry for a few mints until crispy, set aside with the sausages.
- Add the onion, red pepper and garlic paste and fry for around 5mins. Add the stock, passata, tomato paste and thyme. Bring to a boil then add the potatoes and ground pepper.
- Add the bacon and sausages to the pan and stir them all together. Cover and simmer for around 25mins. If your sauce a reduced and you want a bit more juice, add some water.
- Serve with some warm crusty bread and green veg.