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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 1
    Halve onions and slice thinly
  • STEP 2
    Fry gently in a splash of oil with the fennel seeds and crushed garlic for 5 mins
  • STEP 3
    Add pricked sausages - I like to twist my sausages in the middle so each one becomes two smalled fatter ones!
  • STEP 4
    The idea is to brown the sausages all over whilst they absorb some of the flavour of the fennel etc
  • STEP 5
    Peel and slice the potatoes into long wedges
  • STEP 6
    Add 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 7
    Transfer 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 8
    Once potatoes are tender adjust seasoning, stir in parsley if needed and serve with green salad or veg of choice
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