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    Smoked Paprika Sausage Pot

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    Smoked Paprika Sausage Pot

    Bart Spices has a full range of herbs and spices to create tasty meals. Add a spicy, smoked flavour to this casserole with Bart Spices Picante Pimentón. Made from smoked red peppers, it is hotter than paprika and adds a kick to any recipe. Serve this sausage pot with half-fat crème frâiche for a satisfying mid-week meal.

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 2 tsp vegetable oil
    • 454g pack Waitrose 8 Extra Lean Premium Pork Sausages
    • 1 onion, sliced
    • 2 carrots, sliced
    • 450g potatoes, cut into 1-2cm cubed pieces
    • 1-2 tsp Bart Spices Picante Pimentón, plus extra to garnish
    • 400g can Waitrose Chopped Italian Tomatoes in Natural Juice
    • 1 tsp Bart Spices Dried Oregano
    • 2 x 410g cans Waitrose Mixed Bean Salad, rinsed and drained
    • Sea salt
    • Freshly ground black pepper


    1. Heat the oil in a large non-stick pan and gently cook the sausages for about 10-12 minutes, or until browned, turning occasionally. Remove the sausages from the pan and drain on kitchen paper. Add the onion to the pan and cook for 1-2 minutes until softened. Add the carrots, potatoes, pimentón, chopped tomatoes, oregano and 150ml boiling water. Bring to the boil, then return the sausages to the pan. Season.
    2. Reduce the heat, bring to a simmer, then cover and cook for 30 minutes, stirring occasionally, until the vegetables are tender.
    3. Stir in the beans, bring to the boil and cook for a further 10 minutes. Sprinkle with flat-leaf parsley and extra pimentón and serve with green beans and a spoonful of half-fat crème frâiche.

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    Cook's tips

    make this dish a day in advance to give the flavour time to intensify. Chill in the fridge. Reheat thoroughly until piping hot.


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    5 stars