Sausage & veg one-pot

Sausage & veg one-pot

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(2 ratings)

Prep: 10 mins Cook: 55 mins

Easy

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

  • Freezable

Nutrition: per serving

  • kcal560
  • fat36g
  • saturates14g
  • carbs29g
  • sugars8g
  • fibre10g
  • protein25g
  • salt2.7g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 12 good-quality sausage
  • 1 small onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 fennel bulb, quartered, then sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 2 garlic clove, crushed
  • ½ red chilli, finely chopped
  • 2 tsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 2 tbsp plain flour
  • 150ml white wine
  • 500ml chicken stock
  • 200g pack green bean, halved
  • 300g broad bean, double podded (unpodded weight)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 300g pea
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 200g pot half-fat crème fraîche
  • zest 1 lemon, juice of ½
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • handful basil, chopped
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • ½ red chilli, finely chopped, to serve
  • crusty bread, to serve

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.

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Comments (5)

seattlewa's picture
5

Made this last night, halved the sausages and veg as only for 2 of us and used celery instead of fennel. Made two thirds of the sauce as I thought half wouldn't be enough. Turned out wonderfully, my boyfriend loved it and has asked if it can be a regular meal now. We had it with rice which soaked up the sauce really well.

elizabethgalbraith's picture

Really delicious! A lovely way to use sausages and a great fresh flavour alternative to sausages and mash or a regular sausage stew.

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.

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