4 Can Sausage Hot Pot

2013-08-18
4 can sausage hot pot 14 can sausage hot pot 44 can sausage hot pot 64 can sausage hot pot 34 can sausage hot pot 74 can sausage hot pot 5
  • Yield : 2kg
  • Servings : 6 to 8
  • Prep Time : 10m
  • Cook Time : 50m
  • Ready In : 60m

Ingredients

500g sausages (chipolatas) of your choice

150g onions – sliced

200g Bacon (optional) – diced (omit for kosher/halal/vegan/vegetarian)

400g can of butter beans

400g can red kidney beans

400g can of mushrooms

400g can of chopped tomatoes

4 garlic gloves – crushed or 1 teaspoons garlic granules

1 dessertspoon gravy mix or a stock cube

1/2 cup to 1 cup water mixed with gravy or stock

1 dessertspoon Wocestershire sauce (optional)

2 bay leaves (optional)

3 sprigs of thyme/parsley

1/2 teaspoon salt & pepper or to taste

1 tablespoon olive oil

Method

Select your preferred sausages of preferred meats and vegetarian sausages for a vegan or a vegetarian meal.  In a fry pan on medium high heat add the oil then brown the sausages, bacon if used, garlic and onions for approximately 10 minutes. When ready either remove it to the casserole dish to cook in the oven or transfer it to a pot or leave it in the fry pan if it is large enough. Add all the remaining ingredients and bring to boil. Lower the heat and simmer for 30 minutes stirring to ensure that there’s still adequate liquid in the pan and that nothing is sticking to the base. Cook longer if preferred to improve the flavour. If cooking it in the oven then transfer the dish to a preheated moderate oven and cook for 50 to 60 minutes. Serve with mash potatoes or as preferred.   This dish can also be served for breakfast over some toasted bread and poached or fried sunny side up egg. This dish can be cooked in a clay pot also.

Variations and my story

This dish was a favourite with my sons as they were growing up and I find this dish to be equally favourite with my international students. I made this dish again when my student from Kadoma city, Osaka asked to bring her friends over to try my cooking. I thought a balance meal of meat, beans and vegetables will do the trick and it did.  I generally found that my past and present students do not mind a dish that contains a sauce that’s tomato based. I find the opposite to this, the white creamy sauce variety, to be more of an acquired taste with my international students.

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