Mary Berry Sausage and Red Pepper Hotpot Recipe

This comforting Mary Berry Sausage and Red Pepper Hotpot is made with golden pork sausages, smoked bacon, and sliced new potatoes, and is ready in just under an hour. The sauce transforms from a simple broth into a rich, glossy glaze that clings to the vegetables during the final few minutes of simmering. I find this one-pot method essential for busy weeknights when you need deep flavour without the washing up.

Why This Classic Works

I used to make sausage casseroles by roasting the sausages separately, but I learned that browning them in the same pan as the base builds a far superior flavour profile. The rendered fat from the sausages and bacon mixes with the sun-dried tomato paste to create a smoky, savoury foundation that permeates the entire dish. It saves time and ensures not a single drop of flavour is lost.

The real surprise in this recipe is how the potatoes are cooked; rather than boiling them separately, you slice them into thick discs and cook them directly in the sauce. They release just enough starch to thicken the tomato liquor naturally, eliminating the need for flour or cornflour. It results in a texture that is meltingly tender without turning into mush.

Mary Berry Sausage and Red Pepper Hotpot Ingredients

• 1 tbsp sunflower oil
• 8 pork sausages (good quality, high meat content)
• 4 rashers smoked bacon, finely chopped
• 1 large onion, sliced
• 1 red pepper, deseeded and cut into large chunks
• 1 large carrot, diced
• 1 garlic clove, crushed
• 300ml chicken stock
• 400g tin chopped tomatoes
• 2 tbsp sun-dried tomato paste
• 2 fresh thyme sprigs
• 250g baby new potatoes, thickly sliced into discs
• Salt and freshly ground black pepper

How To Make Mary Berry Sausage and Red Pepper Hotpot

1. Brown the Meat: Heat the sunflower oil in a deep frying pan or flameproof casserole dish over high heat. Add the sausages and fry until they are golden brown all over, then remove and set aside. Add the chopped bacon to the same pan and fry for a few minutes until crisp, then remove and set aside with the sausages.
2. Sauté the Vegetables: Add the sliced onion, red pepper chunks, diced carrot, and crushed garlic to the unwashed pan. Fry these over high heat for about 5 minutes, stirring often, until the vegetables are starting to soften and pick up some colour.
3. Build the Sauce: Pour in the chicken stock, chopped tomatoes, and sun-dried tomato paste. Add the thyme sprigs and bring the mixture to a rolling boil. Stir in the sliced potatoes and season generously with salt and pepper.
4. Simmer Covered: Reduce the heat to a gentle simmer and return the browned sausages and bacon to the pan. Cover with a lid and cook gently on the hob for 20 minutes.
5. Reduce and Finish: Remove the lid and continue to simmer for another 10 minutes. This is crucial to allow the excess liquid to evaporate, thickening the sauce until it coats the back of a spoon and the vegetables are perfectly tender.

Recipe Tips

Choose the right potato cut: Don’t slice the new potatoes too thinly, or they will break apart in the sauce. Aim for coins about 1cm thick so they hold their shape while absorbing the tomato juices.

Don’t skip the reduction: The final 10 minutes with the lid off are essential. If you serve it immediately after the covered cooking time, the sauce may be too watery. That uncovered simmer intensifies the flavour significantly.

Quality matters: Since the sausages are the main event, avoid cheap versions that might disintegrate. A high meat content Cumberland or Lincolnshire sausage works best for this hearty style of hotpot.

What To Serve With Sausage Hotpot

This dish is quite complete with the potatoes already included, but some steamed green vegetables help cut through the richness. Tenderstem broccoli or green beans are excellent options that add a fresh crunch. A slice of crusty sourdough bread is also perfect for mopping up the thick tomato sauce left at the bottom of the bowl.

How To Store

This hotpot tastes even better the next day as the flavours have time to meld. Store leftovers in an airtight container in the fridge for up to 3 days. It freezes beautifully for up to 3 months; just defrost thoroughly in the fridge before reheating gently on the hob until piping hot.

FAQs

Can I use dried thyme instead of fresh? Yes, use 1 teaspoon of dried thyme instead of the fresh sprigs. Add it at the same time as the tomatoes to allow the dried leaves to rehydrate and release their oils.

What if my sauce is too thin? If the sauce hasn’t thickened enough after the final 10 minutes, remove the sausages and veg with a slotted spoon and boil the liquid vigorously for another 2-3 minutes. This reduces it quickly without overcooking the potatoes.

Can I cook this in the oven? Absolutely. After step 3, instead of simmering on the hob, cover the casserole dish and place it in an oven preheated to 180°C (160°C fan) for 35-40 minutes.

Nutrition

• Calories: 580 kcal
• Total Fat: 38g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 1100mg
• Total Carbohydrate: 35g
• Protein: 24g

Try More Recipes:

• Mary Berry Sausage Casserole Recipe
• Mary Berry Sausage Rolls Recipe
• Mary Berry Sausage Tray Bake Recipe