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Takes: 40 minutes
Serves: 4
No nutritional information available.
Ingredients
- 3 tbsp olive oil
- 454g (16oz) packet Cumberland sausages
- 1 red onion, chopped
- ¼ tsp dried chilli flakes
- 2 tsp smoked paprika
- 400g (14oz) can cherry tomatoes
- 375ml (12¾ fl oz) hot chicken stock
- 1 tbsp fresh thyme leaves
- 2 x 400g (14oz) can butter beans, drained and rinsed
- 200g (7oz) sourdough bread, torn into bite-sized pieces
- A few fresh parsley sprigs
Method
1. Heat 1 tbsp of the oil in a medium saucepan over a medium - high heat. Squeeze the sausage meat out of the casings into rough meatball-sized pieces directly into the pan. Add the onion and cook, stirring frequently, for 8 minutes or until the sausage meat is browned.
2. Add the chilli flakes, paprika, tomatoes, stock and thyme, and stir gently to combine. Cook, partially covered, for 10 minutes or until the mixture has slightly thickened. Stir in the beans and cook, uncovered, for a further 5 minutes or until heated through.
3. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Cook the bread pieces for 7 - 8 minutes or until crisp and golden. Season with salt and pepper.
4. Transfer the sausage hotpot to warmed bowls and top with the crispy croutons. Garnish with parsley sprigs and serve straight away.
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