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.