Sausage & Red Wine One Pot

by | Feb 16, 2026 | Uncategorised

 

SAUSAGE & RED WINE ONE POT 

Serves 4

This is a hearty one pot dish.

1 hour 170° C (Fan)

INGREDIENTS:

8 Low Fat Pork Sausages (I use Powters’ Skinny Pig which are also Gluten Free)
2 Carrots – cut into small chunks
1 Onion – roughly chopped
6 Chestnut Mushrooms – roughly broken into pieces
4 Smoked Bacon Medallions – cut into small pieces
1 400g Tin Chopped Tomatoes (or you could use Passata)
2 Tablespoons Tomato Puree
1 Teaspoon Garlic Puree or 2 cloves of Garlic crushed
300ml Chicken Stock (I always use Knorr Stock Pots – choose the Gluten Free ones if that is an issue)
2 Teaspoons Brown Sugar
1 Large Bay Leaf
½ Teaspoon Dried Thyme
½ Teaspoon Paprika
150 ml Red Wine or Cider
1 400g Tin Butter Beans (you could use Cannellini or Haricot Beans)
Salt & Black Pepper

METHOD:

  1. Heat 2 Teaspoons of oil in a non-stick ovenproof pan (I always use Rapeseed Oil)
  2. Add the sausages & brown all over – set aside
  3. Put the bacon pieces & chopped onion into the pan – cook for about 10 minutes until the onions start to brown at the edges.
  4. Add the garlic & cook for a couple of minutes
  5. Add the carrots, tin tomatoes, chicken stock, wine or cider, tomato puree, paprika, bay leaf, sugar & thyme
  6. Season with salt & black pepper
  7. Give everything a good stir
  8. Add the browned sausages back to the pan
  9. Put the lid on (or cover tightly with a double layer of foil
  10. Bake in the oven for 40 minutes
  11. Remove lid & add the mushrooms & butter beans
  12. Give it a stir, replace lid & bake for another 20 minutes until the carrots are tender.

 

 

 

 

 

     

     

     

     

     

     

     

     

       

       

       

       

       

       

       

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