Sausage and red pepper hotpot- 1 hour dinner recipe!
Sausages are one of those timeless comfort foods that never go out of style — they're warm, satisfying, and endlessly versatile. Whether you're cooking for kids, feeding a crowd, or simply craving something hearty after a long day, this sausage and red pepper hotpot delivers every time. It's a family-friendly, fuss-free recipe that brings together simple ingredients in a deliciously warming way, creating a meal that's both nourishing and full of flavour.
This dish is cooked entirely in one pan, which means minimal clean-up and maximum convenience — ideal for busy weeknights or lazy weekends. The sausages are browned until golden, then gently simmered with tender chunks of potato, sweet red peppers, onions, and a rich, savoury tomato-based sauce that brings everything together. As it cooks, the flavours meld beautifully, infusing the vegetables and sausages with a comforting, homestyle depth that’s hard to beat. The sweetness of the roasted red peppers contrasts perfectly with the smoky, savoury notes of the sausages, while the potatoes soak up all those delicious juices.
To complete the meal, simply serve with a generous portion of seasonal green vegetables — such as steamed broccoli, kale, or tender green beans — to add a burst of colour, texture, and nutrition. This not only balances the richness of the hotpot but also turns it into a wholesome, well-rounded meal that’s as nourishing as it is satisfying.
Another great advantage of this recipe is its ease and efficiency. With less than 30 minutes of preparation time, you can get everything chopped, seasoned, and into the pan with minimal effort. Once assembled, the dish needs just 30 minutes to 1 hour in the oven (depending on your preferred depth of flavour and texture), giving you time to relax or take care of other tasks while dinner takes care of itself. In well under 90 minutes total, you'll have a bubbling hotpot on the table, ready to serve 4 to 6 generous portions — ideal for families, meal prep, or sharing with friends.
Whether it's a chilly autumn evening, a busy weekday, or just one of those nights when you need something comforting and home-cooked, this sausage and red pepper hotpot is a reliable go-to that delivers on taste, ease, and satisfaction every single time.
Sausage and red pepper hotpot ingredient list;
Sunflower oil, 1 tablespoon
Eight hot sausages made with pork
Four rashers of finely chopped smoked bacon
One sliced onion
One red pepper, seeded and chopped into big pieces
One big carrot, chopped and peeled
One smashed garlic clove
½ pint (300 ml) of chicken stock
400g of chopped tomatoes in a tin
Sun-dried tomato purée, 2 tablespoons
250g/9 oz baby new potatoes, skin on, cut into thick discs, and two fresh thyme sprigs
freshly ground black pepper and salt
To serve, freshly prepared green vegetables
Sausage and red pepper hotpot step by step instruction guide;
Step 1
Begin by heating the oil in a large, deep frying pan or a sturdy casserole dish over a high heat. Once the oil is shimmering, carefully add the sausages in a single layer. Fry them for several minutes, turning occasionally, until they are browned evenly on all sides. This step helps to seal in the flavour and gives the sausages a delicious golden crust that will enrich the entire dish as it cooks. Once the sausages are nicely browned — they don’t need to be cooked through at this stage — use tongs or a slotted spoon to remove them from the pan and set them aside on a plate. They’ll be returned to the pan later to finish cooking in the rich, savoury sauce.
Step 2
With the sausages set aside, reduce the heat slightly and add the chopped bacon to the same pan. There’s no need to add extra oil — the fat rendered from the sausages will help the bacon cook beautifully. Fry the bacon for a few minutes, stirring occasionally, until it turns golden brown and crisp around the edges. This will add a rich, smoky depth to the dish and build even more flavour into the base of the hotpot. Once the bacon is crisp and fragrant, use a slotted spoon to remove it from the pan and place it alongside the sausages. Leave any flavourful fat behind in the pan — it will be used to cook the vegetables next.
Step 3
Next, add the chopped onion, sliced red pepper, diced carrot, and crushed garlic to the pan. Increase the heat back to high and fry the vegetables for around 5 minutes, stirring frequently. As they cook, the onions will begin to soften and turn translucent, the peppers will start to char slightly at the edges, and the garlic will release its aroma, creating a wonderfully fragrant base for the hotpot.
Step 4
Once the vegetables are beginning to soften and pick up some colour, pour in the stock, followed by the chopped tomatoes, tomato purée, and a few sprigs of fresh or a pinch of dried thyme. Stir everything together well, scraping up any caramelised bits from the bottom of the pan — these will add loads of flavour to the finished dish. Bring the mixture to a gentle boil, then stir in the chopped potatoes, making sure they're evenly distributed throughout the sauce.
Step 5
Season generously with salt and freshly ground black pepper to taste, then let the mixture come back to a boil. This will begin to infuse the potatoes with the rich, savoury flavours of the sauce before baking.
Step 6
Return the sausages and bacon to the pan, nestling them into the sauce. Cover and simmer gently over low heat for about 20 minutes, allowing the flavors to meld and the vegetables to soften. Then, remove the lid and continue to simmer uncovered for another 10 minutes, letting the sauce reduce and thicken. By the end, the sausages should be cooked through, the vegetables tender, and the sauce rich and flavorful. Adjust seasoning if needed before serving.
Step 7
Serve the hotpot piping hot, accompanied by a side of freshly cooked green vegetables such as steamed broccoli, tender green beans, or sautéed spinach. The vibrant greens add a fresh, crisp contrast to the rich, hearty flavors of the sausage and red pepper hotpot, making for a perfectly balanced and colorful meal.