There’s something about the sight and smell of sizzling sausages in a pan. So we’ve put together this absolute banger of a recipe for a beer-infused hotpot. This warming one-pot dish is ideal for camping as it’s easy to make, and can bubble away while you catch-up over beer.
Serves 4 – 6
Prep Time: 10 minutes
Cook Time: 20 minutes
What you’ll need:
12 Lincolnshire sausages
1 tbsp olive oil
1 onion, sliced
1 red pepper, sliced
1 tsp garlic puree
1/2 tbsp harissa paste
250ml Fursty Ferret
400g can chopped tomatoes
400g can cannellini beans, drained
2 x 250g pouches steamed brown basmati
Fresh coriander, chopped
Fursty Ferret, to serve
How to make it:
In a frying pan snip the sausages into 4 using scissors and fry in the oil for 5 minutes.
Add the onion and pepper and continue to cook until browned.
Add the garlic, harissa paste and Fursty Ferret and simmer for 2 – 3 minutes before adding the tomatoes and cannellini beans and boil for 5 minutes.
Stir in the rice and simmer for 3 – 4 minutes with a lid on until the rice is piping hot.
Season well, sprinkle with coriander and serve with Fursty Ferret.
Like it spicy? Just add more Harissa.
Before you enter the world of Badger, we just want to check — are you of legal age to drink where you are? Please remember to drink responsibly.
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