Spicy Sausage and Bean Hotpot

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

I love hearty, robust and flavoursome dishes in winter. And this is one of them! Even better is how easy it is to prepare. The degree of spiciness will depend on the pasta sauce you use. Serve with potatoes, baked or mashed, or even some polenta. From Delicious magazine. Australian measurements used.

Ingredients Nutrition


  1. Preheat oven to 180 deg C/350 deg F/Gas 4.
  2. Heat a large flameproof casserole or dutch oven over medium-high heat. If using oil heat and then brown sausages, in 2 batches, about 10 minutes. Drain excess oil/fat if desired.
  3. Lower heat to medium-low then add onions and cook for 5-6 minutes or until soft.
  4. While onions are cooking mix all liquid ingredients and sugar in a jug. When onions are ready add contents of jug and bay leaves. Raise heat and bring to the boil. Reduce heat to medium, then add sausages and beans. Place in oven for 40 minutes until thick.
  5. Stir in chopped parsley to serve.


Most Helpful

Hearty and good! I wasn't able to get my hands on 500 ml spicy tomato sauce, so I used small jar I had which was half, and the other half ketchup and didn't add the brown sugar. I guess this worked . . . we thought it was tasty anyway.

EmmaRebekah March 23, 2009

I really enjoyed this soup as well as my husband, who usually isn't a soup fan. This is HEARTY and tasty...I LOVE the underlying flavor of the beer. WILL MAKE AGAIN!! Thanks for the great recipe from Oz!

kaurorac October 10, 2007

Fabulous, hearty and filling fare! I had to make two subs, I used smoked garlic sausages instead of chipolatas, and I had no Barlotti beans when I checked my pantry - BUT I did have butter beans, so I used them insetad - hope that was okay Mischka?!! It was delicious and just what we needed for this chilly Autumn day. We both loved the addition of the Guinness, it gave the hotpot a hoppy taste which went well with some crusty bread we had with this. My hotpot was nearer a thick soup than a stew - but still very good! Thanks. FT:-)

French Tart September 28, 2007

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