Sausage Hotpot

How about this for a super quick alternative to a 'traditional style' slow cooked sausage casserole with peppers, spices and tomatoes?

Adapted to fit a lower-carb way of eating from an easy to prepare Gordon Ramsay recipe, linked below.

Give it a go! It's a firm favourite at ours and budget friendly too...

What you'll need

Enough for however many you're feeding, I cook for 2.

Fresh ingredients

• Sausages
• Flat leaf parsley (optional) 

Everyday basics

• Mushrooms
• Onion or leek

Store cupboard

• Stock
• Balsamic vinegar
• Salt & pepper

What to do

1. Start by browning the sausages in a large frying pan. Remove from pan and set aside.

2. In the same pan add some sliced onion or leeks (I used one red onion and one leek as that's what I had in) with a knob of butter, some salt & pepper - soften for a few minutes before adding some fresh thyme leaves, the mushrooms and a drizzle of balsamic vinegar - about 1 tsp. Add a glass of wine (I used red) or about 250-300ml stock. Bring it to the boil and let it bubble away for a minute or 2 before popping the sausages back on the top, and finishing off in the oven (170 fan). You may need to add a splash more water/ stock during cooking if it starts to dry out. Mine was ready after about 15-20 mins. Garnish with roughly chopped flat leaf parsley if you have some.

3. While the sausages are cooking, whip up a big side of seasonal veggies... buttered cabbage or purple sprouting, or both!

Sauce ingredients