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Member recipe

sausage and fennel casserole

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Serves 6

An Italian country recipe - great help yourself food for friends and family

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  • 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)


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

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4th Oct, 2014
A good Rick Stein recipe from his Mediterranean series :-)
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