Pork, Smoked Bacon & Winterberry Chipolata Sausages with Hotpot, Red Pepper, Carrot & New Potatoes

Ingredients:

For the sausages:

  • 16 Birtwistles Pork, Smoked Bacon & Winterberry Chipolata Sausages

For the hotpot:

  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 red bell peppers, sliced
  • 2 carrots, peeled and chopped
  • 500g new potatoes, halved
  • 600ml vegetable or chicken stock
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Place the 16 Birtwistles Pork, Smoked Bacon & Winterberry Chipolata Sausages on a baking tray and roast them for about 20-25 minutes until golden brown, turning halfway through for even cooking.

While the sausages are roasting, prepare the hotpot. In a large pot, heat 2 tablespoons of vegetable oil over medium heat.Add a finely chopped onion and sauté for 3-4 minutes until soft and translucent. Stir in 2 cloves of minced garlic and cook for another minute.

Slice 2 red bell peppers and peel and chop 2 carrots into rounds. Add them to the pot, cooking for another 5 minutes to soften the vegetables. Add 500g of halved new potatoes and season the mixture with salt, pepper, and a teaspoon of dried thyme.

Pour in 600ml of vegetable or chicken stock, bring it to a simmer, and cover the pot. Allow it to cook on low heat for 20-25 minutes, until the potatoes are tender and the vegetables are cooked through.

Once the sausages are done, transfer them into the pot with the hotpot mixture, nestling them among the vegetables. Let everything simmer together for an additional 5-10 minutes, allowing the flavors to blend.

Serve the dish hot, garnished with fresh parsley for a burst of color and flavor. The sweet, savory sausages pair perfectly with the hearty vegetables and tender new potatoes, making this a comforting and satisfying meal.

More recipes

Cumberland Style Pork & Beef Sausages with Spicy Butterbean Broth and Pesto

Cumberland Style Pork & Beef Sausages with Spicy Butterbean Broth and Pesto

View Recipe

Pork, Spiced Mango & Coconut Sausages with Thai Red Curry and Sticky Rice

Pork, Spiced Mango & Coconut Sausages with Thai Red Curry and Sticky Rice

View Recipe

Individual Beef Pot Roast Daube ‘Bourguignon’ with Button Mushrooms, Smoked Bacon, Sherry Vinegar Shallots, and Honey & Cumin Glazed Carrots

Individual Beef Pot Roast Daube ‘Bourguignon’ with Button Mushrooms, Smoked Bacon, Sherry Vinegar Shallots, and Honey & Cumin Glazed Carrots

View Recipe