Spiced Sausage Hot Pot

Ingredients

Ingredient	Amount	Unit
Spiced Pork Sausage	8	unit(s)
Red Onion	2	unit(s)
Garlic Clove	2	clove
Coriander	2	bunch(es)
Water for Bulgur Wheat	400	milliliter(s)
Chicken Stock Pot	2	pot(s)
Bulgur Wheat	200	grams
Smoked Paprika	3	tsp
Ground Coriander	3	tsp
Tomato Passata	4	pack(s)
Water for the Sauce	400	milliliter(s)
Red Kidney Beans	2	pack(s)
Spring Onion	6	unit(s)
Lemon	1	unit(s)
Spring Greens	2	bag(s)

Instructions

Step 1

Instruction

Pop a frying pan on medium heat with a splash of oil. Add the sausages and cook, turning frequently to make sure they brown evenly, 5-7 mins. Halve, peel and thinly slice the red onion into half moons. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).

Step 2

Instruction

Pour the water (see ingredients for amount) for the bulgur wheat into a large saucepan and bring to the boil. Stir in half the stock pot and tip in the bulgur. Bring back to the boil, cover with a lid, remove from the heat and leave to the side for 12-15 mins or until ready to serve.

Step 3

Instruction

When the sausages are browned, add the onion to the pan with the sausages. Cook, stirring occasionally, for 5 mins until softened, then stir in the garlic, smoked paprika and ground coriander. Cook for a couple of mins until everything smells delicious and fragrant.

Step 4

Instruction

Add the tomato passata to the frying pan, bring to the boil, then stir in the remaining stock pot and the water (see ingredients for amount). Reduce the heat to medium and leave to simmer until thickened and reduced by half, 10-15 mins.

Step 5

Instruction

Meanwhile, drain and rinse the kidney beans in a sieve. Remove the roots from the spring onion and thinly slice. Zest and juice the lemon. Once the sauce has reduced by half, stir in the kidney beans and spring greens, reduce the heat to low and cook until the spring greens have wilted, 6-8 mins.

Step 6

Instruction

Fluff up the bulgur wheat with a fork and mix in the spring onion, half the chopped coriander and enough lemon juice and zest to taste. Season with salt and pepper if you feel it needs it. Stir the remaining chopped coriander through the sausage hotpot and serve on top of a bed of bulgur wheat. Enjoy!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1630	kcal
Protein	88	g

Allergens

Gluten