This hearty sausage and bean hotpot is the ultimate winter meal. It's an easy one-pot, no-fuss dinner that makes everyone happy.
4 - 5 portions
- ❤️ Why I like This Sausage and Bean Hotpot
- 📃 Ingredient Overview and Easy Substitutions
- 👪 Yield/Portions
- Hands-on Time and Recipe Difficulty
- 📷 How to Make Sausage and Bean Hotpot Step by Step
- ⚡ What Can Go Wrong?
- 🍎 Nutritional Value in my Sausage and Bean Hotpot
- 💡 How to adjust the Recipe
- How to Serve Sausage and Bean Hotpot
- Recipe Summary
- Recipe Card
Who doesn't like hearty food, especially this time of year? One of the comfort meals that is super popular with my family is Sausage Casserole by the Hairy Bikers. You can find the recipe review together with a few handy tips in our post Hairy Bikers' Sausage Casserole/Tried and Tested.
The meal is a real winter gem, but it makes you spend a fair amount of time involved in cooking.
I love finding shortcuts and ways to simplify recipes. That's why I took the Hairy Bikers' casserole as inspiration, tweaked the recipe method and created my no-fuss Sausage and Bean Hotpot.
❤️ Why I like This Sausage and Bean Hotpot
- all cooking is done in the oven
- there are fewer dirty dishes after cooking
- the recipe uses simple ingredients but doesn't lack flavour
- it's a great family dinner
📃 Ingredient Overview and Easy Substitutions
- 10 pork sausages; quality pork sausages or vegan sausages
- 1 onion
- 2 tbsp oil for frying
- 2 tsp smoked paprika; sweet paprika
- 2 tsp dry thyme; oregano, marjoram or mixed herbs
- 2 pinches ground pepper
- 300 ml stock; chicken or vegetable
- 400 g tin chopped tomatoes
- 2 tbsp ketchup
- 2 tsp Worcestershire sauce; optional or 1 tsp soya sauce with ½ tsp apple cider vinegar
- 100 ml red wine; optional
- 3 garlic cloves
- 2 tbsp muscovado sugar; brown sugar or caster sugar
- 400g baked beans
Use any good quality pork sausages; if you are preparing a vegan meal use vegan sausages instead.
Smoked paprika can be replaced with sweet paprika. It doesn't have a smoky flavour but still adds a red colour and subtle sweetness to the meal.
Use chicken stock or if you want to avoid meat choose vegetable stock instead.
We like Kallo organic stock cubes, but you can use any homemade or shop-bought stock.
This is an optional ingredient, you can either skip or replace it with 1 teaspoon of soya sauce and ½ teaspoon of apple cider vinegar.
Note: Do not use Worcestershire sauce if making a vegan meal as it typically contains fish.
In addition to sweetness, muscovado sugar adds a brown colour to the meal, you can replace it with either brown sugar or caster sugar (without the colouring effect).
Instead of thyme, you can use oregano, marjoram or mixed herbs in a 1:1 ratio.
I like adding red wine into the casseroles and hotpots, as it adds a nice flavour boost to the meal, but if you don't have it don't worry, the meal will still taste great without it.
I picked baked beans for two reasons. Firstly, there is always a tin of baked beans in our pantry (yes, even food bloggers sometimes rock baked beans on toast for dinner). Secondly, the beans with sauce add more volume to the meal than just beans on their own.
This hotpot makes a maximum of 5 portions. I recommend serving two sausages per person with plenty of beans and sauce accompanied by sliced of bread or rice.
Note: The sausage size might vary; supermarket sausages are generally smaller than those from a butcher.
Hands-on Time and Recipe Difficulty
This recipe isn't complicated at all. You just need to get all the ingredients ready, put everything into one pot, and the oven does the cooking for you.
The preparation and cooking time breaks down
- 15 minutes - preparation
- 20 minutes - roasting sausages and onion
- 75 minutes - the main cooking time in the oven
I like joining the prep-time and the time for roasting the sausages and onion. The idea is that while the sausages are in the oven, you get the other ingredients ready. The time scale for that is 25 minutes.
📷 How to Make Sausage and Bean Hotpot Step by Step
Preheat the oven to 200C (on fan assisted setting) and add 2 tablespoons of oil (good for frying) into the ovenproof pot.
Add the sausages and onion into the dish and stir so they both get coated with the oil. Cook without a lid in the oven at 200C for 20 minutes.
While the sausages are in the oven, measure all spices and herbs into a small bowl and set them aside.
Prepare the liquid mix including the stock of your choice, tomatoes, wine, Worcestershire sauce, ketchup and sugar. Season with salt at this point.
Note: I prefer to combine all the wet ingredients beforehand, as it's easier to mix them and give them a good stir. However, adding them directly into the pot with sausages and onion is another option.
Stir the herbs and spices into the pre-roasted sausages and onion. Pour in the liquid mix. Put the pot covered with a lid back into the oven for 45 minutes.
Remove the pot from the oven, take the lid off and stir in the baked beans. Insert the dish back to the oven without a lid for an additional 25 - 30 minutes.
Note: Keep the oven temperature at 200C (I use the assisted setting) the whole time.
⚡ What Can Go Wrong?
From my experience, sausages can burst while cooking for various reasons and it's not necessarily because they contain too much water:
- The initial cooking temperature is too high and not even (some parts of sausages cook too quickly while the other parts and the middle are still raw).
- There is too much of the binding ingredient. For example, flour or starches bind the meat and fat together, they absorb cooking juices and keep the sausages moist, but they can expand too much.
- The stuffing is too tight in the casings, with no room for expansion.
- Certain types of casing material can be more prone to shrinking.
Note: First, get to know your favourite sausages and find out how they behave during cooking.
Cooking sausages using an evenly distributed heat (roasting in the oven or gentle simmer before frying) can help prevent bursting.
Browning my sausages in the oven where the temperature is evenly distributed works best for me. I also like the convenience of this method as it doesn't create a mess from frying sausages in the pan, and there is no need to constantly keep turning the sausages.
🍎 Nutritional Value in my Sausage and Bean Hotpot
Comfort food is generally high in calories as it's often fatty, rich and full of carbohydrates, so don't expect a light meal from this Sausage and Bean Hotpot.
If you make 5 servings, there are 529 calories in one portion.
💡 How to adjust the Recipe
There are three ingredients to watch out for if you want to turn this Sausage and Bean Hotpot into a vegan meal:
- pork sausages - can be replace with vegan sausages of your choice
- chicken stock - can be replace with vegetable stock
- Worcestershire sauce (fish) - either skip or replace 2 teaspoons of Worcestershire sauce with 1 teaspoon of soya sauce and ½ teaspoon of apple cidre vinegar.
If you decide to turn this meal into a gluten-free dish, pay attention to:
- sausages (may contain flour) - read the lables, most UK supermarkets sell flour-less sausages
- Worcestershire sauce (malt vinegar = barley) - can be replaced with free-from Worcester sauce available from Tesco or can be skipped
Note: I don't recommend soya sauce as a substitution for a gluten-free diet, as it contains flour.
How to Serve Sausage and Bean Hotpot
I usually keep this meal simple and serve it with nice thick slices of bread, which means I don't have to cook anything else.
Tip: Try toasted homemade sourdough bread, it's our favourite.
I can also recommend Yorkshire puddings, however, they are cooked in the oven too, which might be a problem if you are short with time and have only one oven.
In case you don't feel the bread is for you or prefer to avoid flour, try this sausage hotpot with rice or mashed potatoes.
Store up to 5 days in a container with a lid.
Store up to 3 months in a sealed and airtight container or ziplock bag.
Tip: You might prefer to freeze the individual portions rather than the whole batch if you are not sure how much you will need to defrost.
Reheat individual portions and use a cover for the plate to prevent splatters.
Reheat the meal in an ovenproof pot covered with a lid; add a few splashes of water to prevent over-drying (especially if reheating leftovers).
Sausages, tomatoes and beans are an excellent foundation for this winter hotpot. It's a hassle-free, filling, hearty meal that is a perfect choice for a family dinner.
This recipe was inspired by Hairy Bikers' Sausage Casserole featured in their cookbook The Hairy Bikers: Mums Know Best.
I made a few changes to the recipe ingredients and completely altered the recipe methods. This new Sausage and Bean Hotpot is an easy-peasy, one-pot meal that doesn't require too much work as the oven does the cooking for me.
My family likes the new adjusted version, and I hope you will too.
Happy cooking, everyone.
Sausage and Bean Hotpot
- 2 tbsp oil for frying cooking olive oil, rapeseed oil
- 10 pork sausages alternative - vegan sausages
- 1 onion
- 2 tsp smoked paprika alternative - sweet paprika
- 2 tsp dry thyme alternative - oregano, marjoram or mixed herbs
- 2 pinches ground pepper
- 300 ml chicken stock alternative - vegetable stock
- 400 g tin chopped tomatoes
- 2 tbsp ketchup
- 2 tsp Worcestershire sauce optional, can be replaced with 1 tsp soya sauce and ½ tsp of apple cider vinegar
- 100 ml red wine optional
- 3 garlic cloves
- 2 tbsp muscovado sugar alternative - brown sugar or caster sugar
- 400 g baked beans
- cast iron pot or oven-proof dish with a lid - minimum 25cm diameter, 8cm tall
- Preheat the oven to 200C (on fan assisted setting) and add 2 tablespoons of oil into the ovenproof pot.
- Add the sausages and onion into the dish and stir so they both get coated with the oil. Cook in the oven without a lid at 200C for 20 minutes.
- While the sausages are in the oven, measure all spices and herbs into a small bowl and set them aside.
- Prepare the liquid mix1, including the stock of your choice, tomatoes, wine, Worcestershire sauce, ketchup and sugar. Season with salt at this point.
- Stir the herbs and spices into the pre-roasted sausages and onion. Pour in the liquid mix. Put the pot with a lid on back into the oven for 45 minutes.
- Remove the pot from the oven, take the lid off and stir in the baked beans. Insert the dish back to the oven without a lid for an additional 25 - 30 minutes.