Easy Sausage Hotpot

4 standard portions

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Ingredients

• 12 Chipolata Sausages
• 2 tbsp Olive Oil
• 1 Onion (peeled and chopped)
• 2 Garlic Cloves (peeled and chopped)
• 2 Carrots (peeled and chopped into chunks)
• 1 Red Pepper (deseeded and chopped into chunks)
• 1 tbsp Plain Flour
• 1 tsp Thyme
• 1 tsp Oregano
• 1 tsp Smoked Paprika
• 1 tsp Salt
• ½ tsp Black Pepper
• 2 tbsp Tomato Puree
• 600 ml Chicken Stock
• 700 g White Potatoes (peeled and thinly sliced)

Method

1. Preheat the oven to 180°c (160 fan/ Gas 4/ 350F)
2. Heat one tablespoon of the oil (you'll need the rest later) in a shallow casserole and brown the sausages on a medium-high heat. Remove to a plate.
3. Add the onion, garlic, carrots, and red pepper to the pan and cook on a medium heat for 4 minutes.
4. Add the flour, smoked paprika, oregano, thyme, salt and pepper and stir into the vegetables.
5. Pour in the stock, add the tomato puree and return the browned sausages to the pan. Bring to the boil then turn down the heat to low and simmer for 20 minutes.
6. Top the sausages with the thinly sliced potato and brush the tops with olive oil.
7. Pop the lid on the casserole dish and bake in the oven for 45 - 50 minutes, or until the potatoes are cooked through.