Peppery sausage hotpot

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The combination of a little freshly ground black pepper and some cayenne pepper can add warmth to dishes, and turn the ordinary into the tasty. I made a sausage hotpot with lots of vegetables. The sausages were pork and chestnut, wild boar, and duck. I fried a few slices of each, halved, with no oil. The fat which came out was mopped out of the pan with kitchen towel. I put them into vegetable stock and simmered with sliced carrots, red, yellow and green peppers, onions, courgettes and mushrooms. The black pepper and cayenne pepper went in. It simmered for about a quarter of an hour. The result was a dish that really warmed me up on a cold day.