This easy sausage hot pot is one of my favourite go-to meals. It makes a packet of sausages stretch a long way and elevates the humble banger to a new level, combining delicious flavours that the whole family will enjoy.
You can either prep it in the crock pot and leave to cook all day or you can whip it up on the stove top in around thirty minutes.
Whichever method you choose, the end game is the same – hearty, wholesome flavourful sausages swimming in rich tomato sauce perfect for kumara-chip-dipping or ladled upon a bed of freshly mashed potatoes. I usually serve it with a huge hunk of broccoli or some steamed silver beet too.
It’s the perfect meal to eat from a bowl and to warm your hands by on chilly Wintery nights.
- 1 T olive oil
- 2 medium brown onions, thinly sliced
- 2 cloves garlic, crushed
- 500 g sausages of your choice (I like the Fermier Free Range Chicken sausages because they're little), cut into bite sized pieces
- 1 400g tin of chopped tomatoes
- 1/4 C tomato paste
- 1 C chicken stock
- 2 T white vinegar
- 2 T brown sugar (or coconut if you prefer)
- 1 T mustard (or 2 t mustard powder)
- 2 T Worcestershire sauce
- salt & pepper to taste
- In a large pot or Le Creuset style dish with a lid, heat the olive oil over medium heat.
- Add onions and cook until slightly browned. Add garlic and cook for two minutes.
- Add sausages and cook until browned.
- Mix together all remaining ingredients and add to the pot. Bring to the boil and then turn element down to simmer for 10-15 minutes, allowing the sauce to thicken slightly.
- Season with salt and pepper to taste and serve over mashed potatoes, with roasted kumara chips and greens of your choosing.
- To make this in the crock pot, place the onions, garlic and sausages in the pot. Mix together all remaining ingredients and pour over sausages. Cook on low for 6-8 hours.