Tomato & chipolata hotpot

Tasty Tomato & chipolata hotpot Recipe

When you come home craving hearty fare, this hotpot is a deliciously quick solution.
Tomato & chipolata hotpot
Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 4 person.


  • 1 tablespoon olive oil

  • 500g extra-lean beef chipolata sausages, halved

  • 2 small brown onions, halved, thinly sliced

  • 3 tomatoes, coarsely chopped

  • 1 green capsicum, halved, deseeded, coarsely chopped

  • 3 garlic cloves, crushed

  • 1 x 405g can Diced Italian Tomatoes (with Basil and Garlic)

  • 250ml (1 cup) water

  • Crusty bread (optional), to serve


  • Step 1

    Heat the oil in a large heavy-based saucepan over medium-high heat. Add the sausage and onion and cook, stirring often, for 5 minutes or until the sausage and onion just starts to brown.

  • Step 2

    Add the chopped tomato, capsicum and garlic to the pan. Cook, stirring occasionally, for 2 minutes.

  • Step 3

    Add the canned tomato and water to the pan. Increase heat to high. Cover and bring to the boil. Uncover and cook for 4 minutes or until the mixture thickens slightly. Serve with crusty bread, if desired.

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