• Official Cadac UK Website
  • Free UK delivery on orders over £80

Sausage And Lentil Hotpot


  • 12 pork chipolata sausages
  • 4 rashers smoked bacon, cut into small pieces
  • 1 x 400g tin brown lentils, drained
  • 1 x 200g tin baked beans
  • 2 tbsp tomato puree
  • 2 heaped tsp chipotle paste
  • 100ml red wine
  • 150ml vegetable stock
  • 2 garlic cloves, crushed
  • 2 tomatoes, quartered
  • Rapeseed/olive oil
  • Salt and pepper
  • 0 : 45

    Pre-heat your BBQ over a medium heat for 2-3 minutes with the Paella Pan in place. Add a good splash of oil and fry the sausages until they have browned.

    Next, add the bacon pieces and cook for about three minutes. Pour in the drained lentils, add the chipotle paste and the tomato puree then gently stir to combine with the sausages and bacon.

    Add the wine and the stock, season with salt and pepper and bring to the boil. Once it has started to bubble quickly, turn down, add the baked beans and simmer for about 15 minutes until the liquids begin to thicken into a sauce. If the liquid evaporates too quickly, add a little more stock.

    Add the tomato quarters after about 10 minutes.

    This is great served with sweet potato cut into wedges, coated in a little oil and griddled on the barbecue.