The Outdoor KitchenThe Outdoor Kitchen The Outdoor KitchenCooking outside on a kotlich

Margaret's Smoked Sausage Hot Pot

kotlich-smallFor 10 people, put into the Kotlich in this order

  • 200g cheap cooking bacon
  • 2 large onions (roughly sliced)
  • 4 large carrots, chopped in chunks
  • 4 potatoes, chunked
  • 6 German smoked sausages, chunked
  • 250g red lentils
  • Squirt of garlic paste
  • 50-100g tomato purée
  • Salt and black pepper to taste

Put over the fire for a few minutes so that the bacon and onion start to sizzle, then fill up to the top with water and leave to simmer for about 1/2 hour.

The advantage of using smoked sausage is that you are absolutely sure they will be safely cooked, even if you can't wait long for the meal! And the other advantage of a kotlich / bograc over a BBQ is that everyone can eat at the same time - there is no having to wait while more food is relayed on to the grill. (Though I suppose you could actually do both!)

One fun thing to do at the same time is dough balls - wind bread dough in snakes around green sticks from which the bark has been peeled off the point (so it slides off easily when cooked) - and sit and bake your own in the flames of the fire. Suits pyromaniacs of all ages! You can drop a splodge of butter in the hole where the stick was - or honey, if the soup course is over.

Download the recipe: Margaret's Smoked Sausage Hot Pot

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