Fennel Sausages Braised With Lemony Potatoes And Bay Leaves
This delicious Italian-inspired recipe combines hearty luganega sausages with tender waxy potatoes, fragrant garlic, and zesty lemon for a wholesome and flavorful dish. The sausages are browned to perfection before being baked with the potato mixture, creating a comforting meal that is sure to please your taste buds. Enjoy this satisfying dish with your favorite glass of wine for a cozy evening at home.
— Constant Cookbook
Ingredients
- 450g/1lb luganega sausages (available from specialist Italian or Continental grocers), or other nice meaty pork chipolatas
- 4 tbsp extra virgin olive oil
- 1 small onion
- 2 garlic
- 750g/1½lb small waxy potatoes, peeled and each cut into quarters
- ½ lemon
- 4 fresh bay leaves
- 2 tbsp fresh parsley
- salt and freshly ground black pepper
- 120ml/4fl oz water
Instructions
- Preheat the oven to 180C/350F/Gas 4. Twist the sausages into 7.5cm/3in lengths and separate them into individual sausages.
- Heat one tablespoon of the oil in a 26cm/10in shallow flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift them onto a plate and set aside.
- Add the onion, garlic and another tablespoon of oil to the casserole dish and fry until soft and lightly golden. Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves, half the chopped parsley, ½ teaspoon salt and ten turns of the black pepper mill.
- Pour over the rest of the oil along with the water, cover tightly with the lid and bake for 30-40 minutes until the potatoes are tender.
- Remove the lemon zest and sprinkle with the rest of the parsley before serving.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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