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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
FREEZE YOUR SAUSAGE AND VEG POT WITHOUT THE GREENS

If you want to freeze this recipe, cook up to the end of Step 2, then leave to cool. Transfer to a plastic container and freeze for up to three months – you can freeze the veggies separately. Defrost in the fridge overnight, then continue with the recipe.

Recipe from Good Food magazine, July 2013

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A star rating of 4.7 out of 5.15 ratings
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