Spiced Sausage Hot Pot
with Bulgur Wheat
It’s often assumed that ‘hot pot’ refers to the earthenware pot that is traditionally used to cook casseroles in British cuisine, but it is actually more likely to be connected with what lies within, which would have been a ‘hodge-podge’ or jumble of ingredients. Bursting with rich, fragrant spices like ground coriander and smoked paprika, and served with nutty bulgur wheat (it should retain a bit of it’s bite), Andre’s dish is the ultimate quick fix dinner for a mid week dinner.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Ground Coriander
4
Spiced Pork Sausage
1
Red Kidney Beans
100
Bulgur Wheat
3
Spring Onion
1
Chicken Stock Powder
2
Tomato Passata
1
Garlic Clove
1
Smoked Paprika
½
Lemon
150
Sliced Spring Greens
1
Red Onion
1
Coriander
Not included in your delivery
200
Water for the Bulgur
200
Water for the Sauce
Nutritional information
Utensils
Instructions
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).
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.
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.
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.
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.
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!
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