Quick Sausage hotpot for two, with baked potatoes

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This Sausage Hotpot is based on the one my Mum made when I was a kid and it’s perfect with a baked potato. That said, she used to use Heinz baked beans instead of white beans. Sharlee doesn’t like using the microwave (something about the radiation) but  … well, baked potatoes take a long time to cook and following the method below will more than halve your cooking time. Just don’t tell Sharlee I told you.

Serves: 2


  • 1 tablespoon vegetable oil
  • 2 pork or beef sausages, each cut into four even-sized pieces
  • 1/2 celery stalk
  • 1 small carrot, diced
  • 1 small white onion, diced
  • 2 tablespoons tomato paste (concentrated purée)
  • 1 tablespoon Worcestershire sauce
  • half a tin of cannellini (lima) beans or butterbeans, drained


Baked potatoes (optional)

  • 2 medium-large potatoes
  • butter, to serve
  • 50g cheddar, grated


Preheat the oven to 220°C.

Heat the oil in a large saucepan over a high heat, add the sausages and brown all over, then remove the sausages from the pan. Lower the heat to medium, add the vegetables to the pan and cook for three or four minutes until softened. Stir in the tomato paste and cook for a further three minutes.

Add the sausage pieces, 100ml water, Worcestershire sauce and beans, and bring to the boil. Reduce to a simmer and cook for about 15 minutes, until the sausages are cooked through and the sauce is nice and thick.

Meanwhile, bake the potatoes. Prick the potatoes all over with a fork, then transfer to a microwave and cook on high for eight minutes. Remove from the microwave, transfer to the oven and cook for a further eight minutes. Alternatively, cook in the oven only for 35–45 minutes.

To serve, cut open the baked potatoes and add butter, then spoon over the hotpot and scatter over the cheddar to finish.

Recipe taken from Mr & Mrs Wilkinson’s How It Is at Home by Matt Wilkinson and Sharlee Gibb
Chef Matt Wilkinson and his wife Sharlee Gibb know how hectic it can be to cook for the family while juggling work and life. In How It Is at Home, the couple share the honest, fuss-free food that they enjoy with their boys every day. One hundred nourishing, comforting and inspirational recipes for home cooking include breakfasts and lunches (packed or otherwise), such as Green Eggs and Chicken & Miso Noodle Salad, and ideas for speedy school-night suppers, picnic treats and weekend baking. Matt and Sharlee’s approach is a celebration of all that is simple and seasonal and in How It Is at Home they remind us that, with a little planning and routine, daily meals can bring joy and togetherness to even the busiest family’s table.

You can buy Mr & Mrs Wilkinson’s How It Is at Home at cooked.com.

Published by Hardie Grant Books.


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