Beany sausage hotpot with mash

Bangers and mash with a difference, kidney and green beans make this a warming and satisfying supper.

Serves: 4

Preparation time:  10 minutes

Cooking time:  35 minutes

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You will need

  • 1 tablespoon vegetable oil
  • 454g pack British pork sausages
  • 1 onion, peeled and roughly chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 vegetable stock cube
  • 400g tin basics peeled plum tomatoes, roughly chopped
  • 420g tin red kidney beans in chilli sauce
  • 1 teaspoon mixed dried herbs
  • 500g frozen whole green beans, defrosted slightly
  • 700g potatoes, peeled and roughly chopped
  • A knob of butter
  • 25ml semi skimmed milk
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Recipe Information

Step by step guide to making Beany sausage hotpot with mash

  1. Heat the oil in a large pan and add the sausages. Fry for 10 minutes, turning occasionally.
  2. Add the onion and garlic and cook for a further 4-5 minutes, until everything is lightly browned. 
  3. Dissolve the stock cube in 300ml boiling water then add to the pan of sausages along with the tomatoes, kidney beans and dried herbs. Cook for 15 minutes, then add the green beans and cook for a further 5 minutes.
  4. Meanwhile, boil the potatoes for 10-15 minutes, until tender. Drain then mash with the butter and milk.
  5. Serve the hotpot with the creamy mashed potato.

Make it veggie: Simply replace the pork sausages with 8 Quorn sausages and cook as per the recipe.

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Nutritional information for Beany sausage hotpot with mash

Nutritional information for Beany sausage hotpot with mash

Nutrition type per serving
Calories 645 kcal
Total Fat 24.7g
Saturated Fat 8.5g
Salt 2.21g
Sugar 15.6g

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