Sausage & veg one-pot

Sausage & veg one-pot

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 55 mins

Skill level

Easy

Servings

Serves 4

A lighter casserole packed with green veg including fennel, broad beans, peas and green beans, served in a creamy basil and parsley sauce

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
560
protein
25g
carbs
29g
fat
36g
saturates
14g
fibre
10g
sugar
8g
salt
2.7g

Ingredients

  • 1 tbsp olive oil
  • 12 good-quality sausages
  • 1 small onion, chopped
  • 1 fennel bulb, quartered, then sliced
  • 2 garlic cloves, crushed
  • ½ red chilli, finely chopped
  • 2 tsp fennel seeds
  • 2 tbsp plain flour
  • 150ml white wine
  • 500ml chicken stock
  • 200g pack green beans, halved
  • 300g broad beans, double podded (unpodded weight)
  • 300g peas
  • 200g pot half-fat crème fraîche
  • zest 1 lemon, juice of ½
  • handful parsley, chopped
  • handful basil, chopped
  • ½ red chilli, finely chopped, to serve
  • crusty bread, to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat the oil in a large pan. Add the sausages, cook for a few mins until browned all over, then transfer to a plate. Tip the onion and fennel into the pan and cook for 10-15 mins until nice and soft, then add the garlic, half the chilli and the fennel seeds. Cook for a few mins more, moving everything around the pan now and then, to prevent the garlic from burning.
  2. Stir the flour into the vegetables, and cook for 1 min. Pour in the wine, let it bubble for 1 min, give everything a good stir, then add the stock and return the sausages to the pan, seasoning well. Cover, then gently simmer for 30 mins.
  3. Add the green beans, broad beans and peas, then cook, uncovered, for 2 mins more. Stir in the crème fraîche, lemon zest and juice, and herbs. Add a little more salt and pepper if it needs it, sprinkle with the chilli, then serve with plenty of bread for soaking up the juices.

Recipe from Good Food magazine, July 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
linda_firth's picture

I made half quantity of this yesterday and it was delicious. I'll certainly make it again. I made it in a skillet and found that I needed to top the stock up. When I make it again I'll make the whole quantity of sauce. The basil got a little lost and I may leave it out or sprinkle it on the top as I serve. I used frozen chilli and kept it to a minimum because we only like a hint. The fennel is the hero in this dish.

PSS's picture

I made this and followed the recipe exactly.
It looked OK but the flavours were quite strange together, a bizarre combination of fennel, basil, parsley, chilli, garlic and lemon. My husband thought the flavours were confused, almost like a Thai dish with sausages. It was edible and not unpleasant but I won't be making it again- I will definately be making a more traditional style sausage casserole/cassoulet next time.

Morien's picture

Much, much better than it looks and sounds! I only made it because I needed a recipe which uses fennel in a background role (had some in the veg box last week and husband doesn't like it), and I wasn't all that optimistic - but it was delicious. The kids all cleaned their plates (the eldest, 9, asked for this to become one of our regular meals), and my husband said it was one of the best things I'd made for ages.

I didn't add the crème fraîche (despite having bought some specially) as it didn't seem to need it - tasted so good that I didn't see the point in adding anything else. Left the basil out for the same reason.

I was worried there was a lot of sauce, but it was lovely mopped up with fresh bread (there wasn't a drop left). I was glad I'd used real stock from last week's roast chicken out of the freezer, though.

Questions

Tips