SAUSAGE AND FENNEL CASSEROLE
An Italian country recipe - great help yourself food for friends and family
Provided by susiepet
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Halve onions and slice thinly
- Fry gently in a splash of oil with the fennel seeds and crushed garlic for 5 mins
- 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
- Peel and slice the potatoes into long wedges
- 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
- 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.
- Once potatoes are tender adjust seasoning, stir in parsley if needed and serve with green salad or veg of choice
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