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Thursday, 11 September 2014

Seven Vegetable and Sausage Hotpot - Celebrating Organic September

Image used with permission from Soil Association.

I was asked by the lovelies at Sainsburys to help them celebrate Organic September and use some delicious produce to come up with a recipe to tempt you to try some of their wide range of organic products.

Fresh fruit and vegetables are always at the forefront of my mind when I think about organic produce, however Sainsburys have over 250 products in their our own label range alone, this means there's much more to choose from than just fruit and vegetables.  

Image used with permission from Sainsburys
I used So Organic Pork Sausages in this recipe, along with organic pantry staples such as tinned tomatoes, pulses and vegetables.  So Organic fresh fruit and vegetables are currently on a 3 for 2 offer and there's also 25% off So Organic meat and pantry items, this means that you can try organic produce for less than it would usually cost.  I'm all for saving pennies where we can!

This recipe is a quick, warming and filling meal which fed us all generously with leftovers for two lunches the next day.  Great for the slightly cooler Autumn evenings.  You could leave out the sausages, or use vegetarian sausages, and it would be a delicious vegetarian dinner.


Seven Vegetable and Sausage Hotpot

6 organic pork sausages
2 onions, diced
2 cloves garlic, crushed
1 chili, deseeded and finely diced (optional)
2 peppers, deseeded and diced, any colour will do
2 leeks, finely sliced
3 sticks celery, finely sliced
1 butternut squash, peeled and diced
1 sweet potato, peeled and diced
400g packs chopped tomatoes
300ml vegetable stock
2 tsp finely chopped fresh rosemary or 1 tsp dried rosemary
400g pack butterbeans, drained and rinsed
400g pack chickpeas, drained and rinsed

In a large casserole or saucepan, thoroughly brown the sausages then remove and set aside.  Using the fat rendered from the sausages, saute the onions, garlic, chili, peppers, leeks and celery until starting to soften.  Slice the sausages into bite sized chunks.

Add the sausages back to the pan along with the squash, sweet potato, chopped tomatoes, stock and herbs.  Simmer until the squash and sweet potato are cooked through and soft.  Add the drained and rinsed pulses then simmer for a further 5 minutes or so until they are heated through.  Serve.




** Disclosure: I was compensated for my time, expertise, and ingredients used when developing this recipe **

6 comments:

  1. Mmm proper, hearty, Autumnal comfort food! Yum!

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  2. Thanks for the reminder - I haven't come across any posts for Organic September yet. Best of luck on Friday! x

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  3. That looks seriously tasty. I am going to embrace hot pot season!

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  4. Looks so tasty and comforting Michelle - good luck for tomorrow:-)

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  5. I'm with Sarah, these arms are ready to embrace!

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  6. I could just eat this up right now, a winner of a recipe for all of my family who loves dishes like this. Best of luck! x

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