Michael and Rachel's

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Rustic Sausage and Bacon Hotpot

Updated: 07 Mar 2017

Ingredients

  • Olive oil
  • 2 pork sausages
  • 2 rashers smoked bacon, roughly chopped
  • 1 smoked garlic clove, roughly chopped
  • 1 large leek, sliced
  • 4 large tomatoes, peeled and chopped
  • 4 tsp tomato puree
  • 570ml beef stock
  • 1x 400g tin cannellini beans, drained
  • 1x 200g tin kidney beans, drained
  • 1 small head broccoli, cut into florets
  • 1 small baguette, thinly sliced
  • 40g medium strength cheddar
  • Handful parsley, chopped, to garnish

Method

  1. Heat the olive oil in a large pan over a medium heat. Add the sausages and fry for ten minutes until browned and the sausages are half cooked. Remove from the pan and when cool enough to handle, cut the sausages into slices.
  2. Heat a little more oil in the same pan and fry the bacon and garlic for 2-3 minutes or until the bacon is cooked and the garlic softened. Add the leeks and fry gently for five minutes or until the leeks are softened.
  3. Stir in the tomatoes and tomato puree and simmer for five minutes then pour in the beef stock. Return the sausages to the pan together with all of the beans and simmer for 10 minutes or until the sausages are completely heated through and cooked.
  4. Meanwhile, microwave the broccoli for 3 - 4 minutes until tender.
  5. Preheat the grill to medium and toast the slices of bread on one side. Turn the toast and sprinkle the other side with the grated cheese then return to the grill until melted and bubbling.
  6. Spoon the sausage and bacon one-pot into a warm serving bowl. Put the broccoli on top and garnish with parsley. Serve with the grilled cheese toast on the side.