A hearty sausage and red pepper hotpot that’s perfect for a cozy dinner, packed with flavor and nutrition.

Scale

1 tbsp sunflower oil

8 spicy pork sausages

4 rashers smoked bacon

finely chopped

1 onion

sliced

1 red pepper

seeds removed and cut into large chunks

1 large carrot

peeled and diced

1 garlic clove

crushed

300ml/½ pint chicken stock

400g tin chopped tomatoes

2 tbsp sun-dried tomato purée

2 fresh thyme sprigs

250g/9oz baby new potatoes

skin on

sliced into thick discs

salt and freshly ground black pepper

freshly cooked green vegetables

to serve

Heat the sunflower oil in a large pot over medium heat and add the sausages. Brown them all over for about 5 minutes.
Add the smoked bacon, onion, red pepper, carrot, and garlic. Cook for another 5 minutes until the vegetables start to soften.
Pour in the chicken stock, chopped tomatoes, sun-dried tomato purée, and thyme. Stir well to combine.
Add the new potatoes to the pot, season with salt and pepper, and bring to a simmer.
Cover and cook for 20-25 minutes until the sausages are cooked through and the potatoes are tender.
Serve hot, accompanied by freshly cooked green vegetables.

For added flavor, you can incorporate some chili flakes if you prefer a spicier hotpot.

Keywords: Sausage and red pepper hotpot, sausage recipe, comfort food, one-pot meal