Sausage Hotpot is a brilliant budget meal, perfect for feeding the whole family while trying to save some money. And there’s baked beans in it, which is always a win with the kids!Jump to Recipe
I love sausages. They are without a doubt one of my favourites. Even good quality sausages with a high meat content are relatively affordable, you can get them in all different varieties, and they are super versatile. Nothing beats a sausage and egg sandwich when you are hungover, and a sausage and bean casserole is perfect family comfort food.
This Sausage Hotpot is quite similar to my Sausage and Bean Casserole, kinda. It’s fantastic family food that won’t break the bank.
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Cooking on a Budget
Who isn’t looking to save money in January? I know we are, even if just in an attempt to get back to normal. But, as January enters its 900th day, I’ve starting to get a little bored of it all! I’m eager to go back to normal, in terms of eating healthily (or at the very least, not pigging out on biscuits every night!), exercise and our day to day routine. But I miss the festivities. I’ll admit it, I am a January hater.
But, while many other bits of January are totally rubbish, cooking on a budget doesn’t have to be boring. Meals like this Sausage Hotpot can be made with a super cheap pack of sausages and basics beans. It’s tasty, filling, and costs very little to make. It’ll even give you plenty of leftovers if there’s only four of you.
Cooking with Baked Beans
I remember having a cookbook all about cooking with baked beans once, but I honestly don’t think that I ever made anything from it. I’m not sure why. I love baked beans on toast, as part of a big English breakfast or on a baked potato with cheese but using them as an ingredient in a recipe?
Why not though? We use other beans. I love butter beans, kidney beans, and other white beans. A five bean chilli is super yummy. So why wouldn’t you cook with baked beans? It’s certainly an easy way to get the kids excited about a meal.
What Kind of Sausages Should You Use in a Sausage Hotpot?
My kids aren’t fussy eaters at all, so we can use any kind of sausage in our Sausage Hotpot. But, you might want to stick to a plain pork sausage. They don’t need to be anything fancy, but if you can afford to spend a little more on sausages with a higher meat content, that’s great.
Can You Add Other Beans?
I tend to use either butter beans or cannellini beans as well as my tin of baked beans. You don’t need to though, you can skip this bit if you prefer. I just think adding more beans really packs it out, and is especially useful if you are hoping to feed six people with your hotpot. I’d imagine other beans would work too, use what you’ve got if you are cooking on a budget.
How Many Sausages in a Portion?
Lol. Well. I’ve said that this Sausage and Bean Hotpot will serve 6 people, and it really really should. With two sausages each, plus plenty of beans, carrots, and potatoes, you should be nice and full. I’d normally say three sausages are a portion, certainly if you were having sausage and mash. But, with all the beans, two should do.
But if you want three sausages each, it will serve four of you!
How Long Will Sausage Hotpot Last?
If you’ve got any leftovers from your Sausage Hotpot, they’ll last in the fridge for a few days, in an airtight tub, or covered dish. Just make sure you heat them it thoroughly until the sausages are piping hot throughout, before serving. If you’ve got sausages left, but not much else, serve with some extra veg and mash, or even bread or chips.
Can You Freeze Sausage Hotpot?
You can freeze Sausage Hotpot, but, freezing and thawing will cause some cell breakdown. The texture of the sauce might change, and the beans might breakdown. It will still be fine, but it might seem a little…mushy. You might be better removing sausages and potatoes from the sauce and freezing them on their own, in an airtight container.
- 1 Tbsp Olive Oil
- 12 Pork Sausages
- 1 Red Onion – Diced
- 500 g Chantenay Carrots – Top and bottomed
- 300 ml Chicken Stock
- 400 g Chopped Tomatoes
- 400 g Baked Beans
- 1 Tin (400g) Cannellini Beans – Drained
- 2 Bay Leaves
- Salt and Pepper
- 750 g White Potatoes – Peeled and thinly sliced
- 1 Tbsp Butter – Melted
- Preheat the oven to 180 degrees
- Heat the oil in a large ovenproof dish over a medium heat
- Add the sausages and fry until lightly browned (it might be easier to do this in two batches of six)
- Remove the sausages from the dish and leave to one side
- Add the onions to the oil, adding a little more if needed
- Fry for 3-5 minutes until soft
- Add the carrots and stir
- Pour in the stock, chopped tomatoes, baked beans, and cannellini beans, and add the bay leaves
- Season well with salt and pepper and return the sausages
- Stir together well and bring to a boil
- Reduce to a simmer and cook for 10 minutes, until the sauce thickens, stirring often
- Remove the dish from the heat
- Layer over the potatoes and brush liberally with butter
- Bake in the oven for 40 minutes
- After 40 minutes turn the oven up to 200 degrees and bake for a further 10 minutes until the potatoes have browned
- Serve straight from the oven