Smoked Paprika Sausage Hot-Pot
1 dessertspoon vegetable oil
450g Helen Browning's Organic speedy sausages
1 onion - peeled and sliced
2 carrots - peeled and sliced
450g potatoes - peeled and cubed
1 dessertspoon smoked paprika and extra to garnish
400g can chopped tomatoes
150ml boiling water
1 teaspoon dried oregano
2 x 410g cans mixed bean salad - rinsed and drained
Black pepper
Flat Leaf parsley - chopped
How to make it
1. Heat the oil in the pan. Fry the sausages for 4-6 minutes, turning them to ensure even browning. Drain on kitchen paper.
2. Add the onion to the pan and cook until softened. Add the carrots, potatoes, smoked paprika, chopped tomatoes. oregano and 150ml boiling water.
3. Bring to the boil, then return the sausage to the pan. Season well with pepper.
4. Reduce the heat, bring to a simmer, then cover and cook for 30 minutes, stirring occasionally, until the vegetables are tender.
5. Stir in the canned beans, bring to the boil and simmer for 10 minutes. Sprinkle with chopped flat-leaf parsley and extra smoked paprika.
6. Serve with a spoonful of creme fraiche.
