Curried Sausage And Bean Hot Pot Food

SAUSAGE & BEAN HOTPOT

Steps:

• Preheat the oven to 230ºC/210ºC Fan/450ºF (gas mark 8).
• Grill the sausages until golden on each side.
• Mix the beans, passata and mustard in an ovenproof casserole.
• Add the sausages, pushing them a little under the tomatoey, beany mixture. If you want to freeze this dish, do it at this stage and add the tomatoes when it comes out of the freezer.
• Arrange the tomatoes on the top, cut side up.
• Bake in the oven for 20-25 minutes until everything is bubbling and lightly browned on top.
• Scatter over the parsley.

BEAN & SAUSAGE HOTPOT

Steps:

• In a large casserole, fry the sausages until brown all over - about 10 mins.
• Add the tomato sauce, stirring well, then stir in the beans, treacle or sugar and mustard. Bring to the simmer, cover and cook for 30 mins. Great served with crusty bread or rice.

CURRIED SAUSAGE AND BEAN HOT POT

Steps:

• Grill the sausages and chop into approx 5 pieces.
• Heat oil on low heat and fry onions and carrot until soft.
• Add curry powder and tumeric to onion and carrot and cook for 1 minute stirring.
• Add stock cube to the water and pour on to the onion and carrot. Cook for 2 minutes, then add beans, sausages and peas. stir in well and simmer until hot through.
• Serve with boiled rice.

HOT SAUSAGE AND BEAN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a skillet over medium heat. Break sausage into small pieces and add to the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain excess grease from skillet.
• Stir bean with bacon soup and sour cream together in a bowl; pour over browned sausage and stir. Transfer mixture to a baking dish; top with Cheddar cheese.
• Bake in preheated oven until the cheese is bubbly and the dip is hot throughout, about 10 minutes. Serve immediately.

HOT SAUSAGE POT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large, deep skillet over medium high heat, cook sausage in the beer until evenly browned. Drain, and set aside.
• In a large baking dish, mix sausage, potatoes, green bell pepper, red bell pepper, yellow bell pepper, sweet onion, red onion, jalapeno pepper, habanero pepper, red chile pepper, green onions, and garlic. Season with salt and pepper. Stir in chicken broth.
• Cover, and bake in the preheated oven 1 hour, or until all vegetables are tender.

EASY SAUSAGE AND BEAN HOTPOT

Steps:

• heat a little bit of oil in a pan, fry the onions till soft, chop the sausages into quarters and add to the pan with the garlic. Once the sausages start to brown, add the herbs, tomatoes and beans.
• Mix everything together and allow to simmer till sausages are cooked through and everything is hot. Season with a pinch of chilli powder, according to your taste, stir once more and then serve with crusty bread.

SAUSAGE, BAKED BEAN AND POTATO HOTPOT

Steps:

• Preheat the oven to 200C/400F/gas mark 6. Partially cook the potatoes in salted boiling water for 10 minutes Drain and set aside to cool slightly.
• Meanwhile, fry the sausage pieces in a pan for 5 mins until golden. Remove and set aside. Add the onion slices to the pan and fry for 5 minutes.
• Return the sausages to the pan with the baked beans, heat through and season to taste. Spoon the mixture into a casserole dish.
• Thinly slice the potato and arrange them on top of the bean mixture, overlapping them. Cover with a lid or foil and bake for 10 minutes Remove lid and cook for a further 10 minutes.

BAVARIAN SAUSAGE HOT POT

Steps:

• Place the cabbage, carrots, beans, potatoes, the fresh peas, if using, the broth, salt, pepper, and nutmeg in a large heavy kettle (pot). Set over moderate heat and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook without stirring for 20 minutes. Add the caraway seeds, marjoram, knockwurst, and frozen peas, if using, and toss lightly to mix. Re-cover and simmer 10 minutes. Add the parsley, toss lightly, and serve in soup plates with crusty chunks of bread.