Fennel sausages braised with lemony potatoes and bay leaves

Last night I decided to cook this for Alberto and I, it’s a nice, light casserole with some delicious flavours. The recipe says to use fennel flavoured sausages, but that if you cannot find any (I couldn’t) you should add some fennel seeds to the frying pan and use chipolata sausages. I lightly crushed the seeds with a pestle and mortar before adding them to the pan.

I simply cannot remember exactly where this recipe comes from. I remember that I was watching a weekend morning cookery programme (well, not really watching it, it was on in the background. Oddly I love cooking but I don’t enjoy watching cookery shows at all.) and this recipe came up. It sounded interesting and tasty so I went to the show’s website and downloaded it. I think it was a BBC show and it certainly centered around a big name chef, although I’ve no idea who!

Serves 4

450g of Luganega sausages (the fennel-y ones) or other meaty pork chipolatas
4 tablespoons of olive oil
1 small onion, halved and thinly sliced
2 garlic cloves, thinly sliced
750g of small waxy potatoes, peeled and cut into quarters
Pared zest and juice of 1/2 lemon (rather than paring the lemon I used a zester to produce thin strips of zest
4 fresh bay leaves
2 tablespoons of chopped parsley
Salt and freshly ground black pepper

Preheat the oven to 180.

If you’re using the Luganega sausages then you have to twist them into short lengths and then separate into individual sausages.

Heat 1 tablespoon of the oil in a flame-proof casserole dish. (I don’t have a flameproof casserole dish so I do all of the following in a frying pan and then transfer it to a casserole dish to go into the oven.)

Add the sausages and fry until nice and browned all over.

Remove them from the frying pan and set aside.
Add the onion, garlic and another tablespoon of oil to the casserole dish/frying pan. Also add the fennel seeds if using.

Fry until soft and lightly golden.

Stir in the potatoes, sausages, lemon zest and juice, bay leaves, half the chopped parsley, ½ a teaspoon of salt and plenty of freshly ground black pepper.

Pour over the rest of the oil along with 120ml of water, cover tightly with the lid (this is where I transferred from the frying pan to the casserole dish.) and bake for 40-50 minutes until the potatoes are tender.

Remove the lemon zest and sprinkle with parsley before serving. (‘though I did neither of these things!)

I served this with steamed, buttered kale.

It’s a lovely recipe and the fennel and lemon flavours work well togther. (Although I think that the potatoes could’ve been a bit more lemony.)Image


About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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