Love sausages and baked beans, but fancy something different? Try this deliciously sweet and smoky recipe, great for all the family and ideal on chilly autumn nights.
Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
Toss the potato wedges in the olive oil and place on a baking tray. Season well and cook in the oven for 40-45 minutes, or until tender and crisp.
Meanwhile, fry the sausages in a large sauté pan, until browned. Drain excess fat.
Add the onion and fry for a further 2-3 minutes, until browned. Drain excess fat again.
Add the remaining ingredients and bring to the boil. Reduce the heat and simmer for 10 minutes, or until the sauce has thickened.
Serve the sausage hotpot with the potato wedges.