Our Pumpkin and Sausage Halloween Hotpot Stew – or Spezzatino di Salsiccia is a perfect Autumnal recipe. It is a one-pot meal that is sure to be a crowd-pleaser.
Ingredients
8 x Italian sausages or good- quality pork sausages
1 x large carrot, peeled and diced 2 x sticks of celery, peeled and diced
2 sprigs rosemary – leaves chopped finely
A few sprigs of thyme
300g pumpkin, peeled and cut into 3cm cubes
300g potatoes, peeled and cut into 2.5cm cubes (optional)
1 x large tbsp tomato purée
800ml hot chicken stock
For the polenta:
200g fast-cooking polenta
Knob of butter
800ml cold water
2 handfuls grated Parmesan Sea salt
3 tbsp olive oil
1 x medium onion, peeled and diced
1 x clove garlic, finely chopped
400g tinned chopped tomatoes
1⁄2 tsp pepperoncino or chilli powder
Salt and black pepper to taste
To serve:
Extra-virgin olive oil
Parmesan shavings
Handful of roasted pumpkin seeds
METHOD
**With this recipe bare in mind that there are a huge variety of pumpkins available, and often the ones bought at a supermarket are much more watery than other types. The cooking time might change with this due to the liquid that will be released from the different pumpkins.**
CUT sausages into 3cm pieces and roll each piece into a tight ball.
HEAT just 1 tbsp of olive oil in a large heavy-bottom saucepan and brown the sausage balls in batches. Once browned, transfer to a plate
ADD the remaining olive oil followed by the diced vegetables, rosemary, thyme and garlic. Fry gently for 5 mins, using the same pan
RETURN the meat to the pan and mix with the vegetables.
ADD the remaining ingredients: pumpkin, potatoes (if using), tomatoes, purée, chili powder and stock.
SIMMER for approx 20-30 mins or until the potatoes are cooked.
POUR the polenta, butter and cold water into a pan, bring to boil, constantly whisking/ stirring to ensure no lumps form. Turn down to a simmer and keep cooking for another minute, adding the Parmesan and seasoning.
TO SERVE, place a few spoons of polenta in a bowl (or hollowed-out pumpkin), top with a ladle of hotpot, drizzle with olive oil and add the Parmesan and pumpkin seeds.
Ingredients
8 x Italian sausages or good- quality pork sausages
1 x large carrot, peeled and diced 2 x sticks of celery, peeled and diced
2 sprigs rosemary – leaves chopped finely
A few sprigs of thyme
300g pumpkin, peeled and cut into 3cm cubes
300g potatoes, peeled and cut into 2.5cm cubes (optional)
1 x large tbsp tomato purée
800ml hot chicken stock
For the polenta:
200g fast-cooking polenta
Knob of butter
800ml cold water
2 handfuls grated Parmesan Sea salt
3 tbsp olive oil
1 x medium onion, peeled and diced
1 x clove garlic, finely chopped
400g tinned chopped tomatoes
1⁄2 tsp pepperoncino or chilli powder
Salt and black pepper to taste
To serve:
Extra-virgin olive oil
Parmesan shavings
Handful of roasted pumpkin seeds
