This sausage hotpot with baked beans and baguette is the ultimate winter meal. It's a hearty one-pot, no-fuss dinner that makes everyone happy.
⏳
95 minutes
👪
4 servings
🍎
847 kcal/serving
My easy sausage hotpot includes pork sausages, baked beans, baguette (or soft white bread), and cheese. The tomatoes and strong stock make the base, and the dish is flavoured with a mixture of herbs and spices like smoked paprika and thyme.
For the method, I got inspired by a good old English hotpot and copied the idea of a one-pot meal cooked in the oven. I also liked the layers in a traditional hotpot, but instead of potatoes, I covered the top of my dish with baguette and grated cheese and cooked it until the bread got golden and crispy and all cheese melted.
❤️ Why I like This Sausage and Bean Hotpot
- the recipe uses a simple one-pot method
- most of the cooking is done in the oven
- there are fewer dirty dishes after cooking
- the best sausage hotpot for a simple but satisfying family dinner
📃 Ingredient Overview and Easy Substitutions
Main ingredients:
- 8 pork sausages; quality pork sausages
- 2 tablespoon oil for frying
- 1 onion; cut in half and thinly sliced
- 2 teaspoon smoked paprika; or sweet paprika
- 2 teaspoon dry thyme; or oregano
- 2 pinches of ground pepper
- 300 ml stock; chicken or vegetable
- 400 g tin chopped tomatoes
- 2 tablespoon ketchup
- 3 garlic cloves; thinly chopped
- 2 tablespoon muscovado sugar; or caster sugar
- 400 g baked beans
- ½ baguette; approx. 10 - 11 slices around 1.5 - 2 centimetres thick
- 100 g cheddar cheese; alternative - gruyere or edam
- salt
Optional:
- 2 teaspoon Worcestershire sauce; or 1 teaspoon soya sauce with ½ teaspoon apple cider vinegar
- 100 ml red wine
Sausages
Use any good quality pork sausages; if you are preparing a vegan meal, use vegan sausages instead.
Smoked paprika
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.
Stock
Use chicken stock, or if you want to avoid meat, choose vegetable stock.
We like Kallo organic stock cubes, but you can use any homemade or shop-bought stock.
Worcestershire sauce
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.
Muscovado sugar
In addition to sweetness, muscovado sugar adds a brown colour to the meal; you can replace it with caster sugar (without the colouring effect).
Dry thyme
Instead of thyme, you can use oregano, marjoram or mixed herbs in a 1:1 ratio.
Red wine
I like adding red wine to 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.
Baked beans
I picked baked beans for two reasons. Firstly, there is always a tin of baked beans in our pantry (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 in water.
Cheese
You want to use cheese that melts easily. We like cheddar cheese or gruyere the best, but edam or gouda are good alternatives.
👪 Yield/Portions
This sausage hotpot makes 4 portions. I recommend serving two sausages per person with plenty of beans and sauce accompanied by a few slices of baked baguette.
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 a pot, and the oven does the cooking for you.
The preparation and cooking time breaks down
- 15 minutes - preparation
- 10 minutes - frying sausages and onion
- 70 minutes - the main cooking time in the oven
📷 How to Make Best Sausage Hotpot with Baked Beans Step by Step
Fry the sausages for 5 - 8 minutes on medium heat to give them a bit of colour. Use an oven-safe cast iron pot.
Set the sausages aside and fry the onion in the same pot until lightly golden.
Sprinkle paprika, thyme and garlic over the browned onion, give it a quick stir and pour in the stock, tomatoes and wine.
Add the Worcestershire sauce, ketchup and sugar; season with salt and pepper.
Insert the sausages back into the pot with the sauce, cover it with a lid and put it in the preheated oven to 200C for 45 minutes.
Remove the pot from the oven, stir in the baked beans. Lay the slices of baguette over the top, and sprinkle with grated cheese.
Insert the dish back into the oven, this time without a lid, for an additional 15 - 20 minutes or until the cheese melts and the baguette edges are golden-brown.
🍎 Nutritional Value
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 4 servings, there are 847 calories in one portion.
💡 How to adjust the Recipe (Vegan, Gluten-free)
Vegan option
There are four ingredients to watch out for if you want to turn this Sausage and Bean Hotpot into a vegan meal:
- pork sausages - can be replaced with vegan sausages of your choice
- chicken stock - can be replaced 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 cider vinegar.
- cheese - use vegan alternative; our favourite is Applewood Vegan Smoky Cheese
Gluten-free option
If you decide to turn this meal into a gluten-free dish, pay attention to the following:
- sausages (may contain flour) - read the labels; most UK supermarkets sell flour-less sausages
- Worcestershire sauce (malt vinegar = barley) can be replaced with free-from Worcester sauce available from Tesco or skipped.
Note: I don't recommend soya sauce as a substitution for a gluten-free diet, as it contains flour.
- baguette - buy a gluten-free version of baguette, or you can alternatively skip the bread and serve this hotpot with rice
Storing
Fridge
Store for up to 5 days in a container with a lid.
Freezer
Store for up to 3 months in a sealed, airtight container or ziplock bag. You can either freeze individual portions or
Tip: You might prefer to freeze the individual portions rather than the whole batch.
Reheating
Microwave
Reheat individual portions. Use a cover for the plate to prevent splatters; bread will get soft, not crispy.
Oven
Reheat the meal in an ovenproof pot covered with a lid; add a few splashes of water to the bottom to prevent over-drying.
Recipe Summary
Sausages, tomatoes and baked beans are an excellent foundation for this winter hotpot. It is an easy-peasy, one-pot meal that doesn't require too much work, as the oven does most of the cooking. We really like this simplified version, and I hope you will too.
Happy cooking, everyone.
Credit: This recipe was inspired by the traditional English hotpot. Check this fantastic recipe for Lancashire Hotpot by Kitchen Sanctuary for a better idea, and Hairy Bikers Sausage Casserole (that we tested a while ago) featured in the cookbook The Hairy Bikers: Mums Know Best.
Sausage and Bean Hotpot
Ingredients
- 8 pork sausages
- 2 tablespoon oil for frying
- 1 onion cut in half and thinly sliced
- 2 teaspoon smoked paprika alternative - sweet paprika
- 2 teaspoon dry thyme alternative - oregano
- 2 pinches ground pepper
- 300 ml chicken stock alternative - vegetable stock
- 400 g tin chopped tomatoes
- 2 tablespoon ketchup
- 3 garlic cloves thinly chopped
- 2 tablespoon muscovado sugar alternative - brown sugar or caster sugar
- 400 g baked beans
- ½ baguette 10 - 11 slices around 1.5 - 2 centimetres thick
- 100 g cheddar alternative - gruyere or edam
- salt
Optional
- 100 ml red wine
- 2 teaspoon Worcestershire sauce can be replaced with 1 teaspoon soya sauce and ½ teaspoon of apple cider vinegar
Equipment
- cast iron pot or oven-proof dish with a lid - minimum 25cm diameter, 8cm tall
Instructions
- Preheat the oven to 200C (fan assisted setting)
- Fry the sausages for 5 - 8 minutes on medium heat to give them colour. Use an oven-safe cast iron pot.
- Set the sausages aside and fry the onion in the same pot until lightly golden. Add more oil if needed.
- Sprinkle paprika, thyme and garlic over the browned onion, give it a quick stir and pour in the stock, tomatoes and wine.
- Add the Worcestershire sauce, ketchup and sugar and season with salt and pepper.
- Insert the sausages back into the pot with the sauce, cover with a lid and put it in the preheated oven to 200C for 45 minutes.
- Remove the pot from the oven stir in the baked beans. Lay the baguette slices over the top to cover the sausages and sauce, and sprinkle grated cheese all over.
- Insert the dish back into the oven, this time without a lid, for an additional 15 - 20 minutes or until the cheese melted and the baguette edges are golden-brown.
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