Tomato and Sausage Hot-Pot

Prep Time: 5 minutes

Cook Time: 20 minutes

Serves: 2

Tomato and Sausage Hot-Pot


  • Olive oil, 0.5 teaspoon(s)
  • Pork sausage, reduced fat, raw, 3 sausage(s)
  • Tomato, 2 large , diced
  • Onion, 1 medium , diced
  • Celery, 2 stick(s) , diced
  • Courgette, 130 g , diced
  • Garlic, 1 clove(s)
  • Brown sugar, 1 teaspoon(s)
  • Chicken stock, salt reduced, prepared as directed, 250 ml
  • Dried fennel seeds, 1 teaspoon(s)


  1. Cook the sausages in a non-stick frying pan or on the barbecue for 2-3 minutes each side, until just cooked through. Slice and set aside.
  2. Warm the oil in a large pot on a medium heat. Add the fennel seeds, tomatoes, onion and garlic and cook for 3-4 minutes. Add in all the vegetables, stock, sugar, sausages and a pinch of salt.
  3. Leave to simmer for 6-8 minutes, until the vegetables are tender and the sauce has slightly thickened.

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