Slow cook sausage hotpot
This was great! Into a greased casserole dish I first put sliced potato at the bottom, then sliced carrot. Next came chopped mushroom. Then came the sausage – both French ones, not links but medium size and compact. One was pork and nuts, the other pork and bison, both bought from a farmer’s stall at Antibes in the Mediterranean. I cut slices of about a quarter of an inch thick and halved them. Then I added green, yellow and red peppers, and finally aubergine, sliced and halved. I poured a half pint of beef stock made up from a cube over it, and added marjoram, cayenne pepper and black pepper.
Into the oven it went for a slow cook. I set it to 130 and gave it two-and-a-half hours. When I returned it was beautifully cooked and tasted divine – meaty and peppery. I drank a Beyerskloof pinotage with it (14 percent), with tones of cherry and oak. A really good match.