sausage and fennel casserole
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- Olive oil
- Fennel seeds - 2 tbsp
- Onions - 2 large
- Sausages - 2 per person so 750g - best you can get, lamb, venison and good pork all work well, just make sure flavour doesn't clash with fennel.
- Garlic - 2 or more cloves
- Waxy Potatoes - 1.5kg
- Lemon - 2
- Parsley (optional)
Method
- STEP 1Halve onions and slice thinly
- STEP 2Fry gently in a splash of oil with the fennel seeds and crushed garlic for 5 mins
- STEP 3Add pricked sausages - I like to twist my sausages in the middle so each one becomes two smalled fatter ones!
- STEP 4The idea is to brown the sausages all over whilst they absorb some of the flavour of the fennel etc
- STEP 5Peel and slice the potatoes into long wedges
- STEP 6Add potatoes, zest and juice of 2 lemons and a cupful of water, stir to coat - don't be tempted to add too much water at this stage, add 1/2 teaspoon salt
- STEP 7Transfer to casserole if necessary (I use a cast iron one that goes on the hob too) and cook at 180C(fan) 200C(standard)gas6 for about 45 mins. Check occasionally and stir gently to get all potatoes in liquid - add a bit more if needed.
- STEP 8Once potatoes are tender adjust seasoning, stir in parsley if needed and serve with green salad or veg of choice