SAUSAGE & VEG ONE-POT

Sausage & veg one-pot image

A lighter casserole packed with green veg including fennel, broad beans, peas and green beans, served in a creamy basil and parsley sauce

Provided by Cassie Best

Time 1h5m

Number Of Ingredients 19

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Ingredients

1 tbsp olive oil
12 good-quality sausages
1 small onion , chopped
1 fennel bulb , quartered, then sliced
2 garlic cloves , crushed
½ red chilli , finely chopped
2 tsp fennel seed
2 tbsp plain flour
150ml white wine
500ml chicken stock
200g pack green bean , halved
300g broad bean , double podded (unpodded weight)
300g pea
200g pot half-fat crème fraîche
zest 1 lemon , juice of ½
handful parsley , chopped
handful basil , chopped
½ red chilli , finely chopped, to serve
crusty bread , to serve

Steps:

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.
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.
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.

Nutrition Facts : Calories 560 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 25 grams protein, Sodium 2.7 milligram of sodium