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Sausage and Bacon Rustic Hotpot
A comforting bean and sausage hotpot served with melting cheese toasts and tender broccoli florets.
Comfort Food
Bacon
Main Course
High Protein
Sausage
Estimated Nutrition
Calories
821.2
kcal / serving
1642.4 kcal total
Carbs
75.4
g
per serving
150.8 g total
Fat
38.1
g
per serving
76.2 g total
Protein
44.3
g
per serving
88.6 g total
Cook Time
30
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
20
ml
Tomato Purée
Calculated from 4 tsp
Dairy
40
g
Cheddar
Grated, medium strength
GrainsCereals
1
piece
Baguette
Small, thinly sliced
LegumesPulses
400
g
Cannellini Beans
Drained
200
g
Kidney Beans
Drained
Liquids
570
ml
Beef Stock
Meat
2
piece
Pork Sausage
Thickly sliced after browning
2
rasher
Smoked Back Bacon
Roughly chopped
NutsSeeds
1
handful
Parsley
Chopped garnish
OilsFats
30
ml
Olive Oil
Divided use
Vegetables
150
g
Button Mushroom
Small
1
clove
Smoked Garlic
Roughly chopped
1
piece
Leek
Large, sliced
4
piece
Tomato
Peeled and chopped
1
head
Broccoli
Small, cut into florets
Method
1
Fry sausages and mushrooms in 15ml olive oil for ten minutes until browned.
2
Slice the sausages into thick pieces once partially cooled.
3
Fry bacon and garlic in remaining oil for 3 minutes until softened.
4
Add leeks and fry for 5 minutes until soft.
5
Stir in tomatoes and tomato purée, simmering for 5 minutes.
6
Add beef stock, sausages, and mushrooms, then simmer for 10 minutes.
7
Stir in cannellini and kidney beans to heat through.
8
Boil broccoli in salted water for 4 minutes then drain.
9
Toast baguette slices under a medium grill, then melt cheese on top.
10
Serve hotpot topped with broccoli and parsley alongside cheese toasts.