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Shivi’s sausage hotpot

Shivi's humble but heavenly sausage hotpot is sure to become a weeknight staple, coming in at just £1.50 a head her recipe makes a meal for now and a meal for later, just put a batch in the freezer so you can take the stress out of having dinner on the table, this is perfect food for a quick comfort feast.  

Sausage hotpot

Serves: 8 (4 for now, 4 for later)


2 glugs of oil

24 sausages

2 large onions, finely chopped

2 red peppers, deseeded and roughly chopped

3 large garlic cloves, grated or finely chopped

2 large sprigs of rosemary

4 large sprigs of thyme

1 litre of vegetable or chicken stock

4 tbsp tomato purée

6 handfuls of button or other mushrooms (about 300g torn or roughly chopped)

2 x 400g tins of lentils (green, brown or puy)

Can swap the rosemary for: 

2 tbsp smoked paprika

1 tsp chilli powder

2 large handfuls of black olives


1. Heat the oil in a large saucepan over a high heat and add the sausages. Cook them until browned, then carefully remove them and set aside. 

2. Reduce the heat to medium, add the onion and pepper and cook, stirring regularly, until softened, about 5 minutes

3. Add the garlic, rosemary and thyme and stir continuously until the aroma is released, for 20 seconds or so. 

4. Add the stock, tomato purée, mushrooms, lentils and sausages. Increase the heat, bring up the boil, then reduce the heat and simmer over a medium heat for about 20 minutes, stirring often, until the sausages are cooked through. 

5. Season with salt and pepper to taste. Great served with creamy mashed potato on the side.

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