- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 560
- Carbohydrate Content: 29g
- Fat Content: 36g
- Fiber Content: 10g
- Protein Content: 25g
- Saturated Fat Content: 14g
- Sodium Content: 2.7g
- Sugar Content: 8g
Sausage & veg one-pot Recipe
Sausage & veg one-pot is a One-pot recipe for 4 people, takes only 55 mins; recipe has olive oil, sausage and onion.
Ingredients
- Garlic Clove - 2 garlic cloves, crushed
- Red Chilli - 1/2 red chilli, finely chopped
- Olive Oil - 1 tbsp olive oil
- Onion - 1 small onion, chopped
- Green Bean - 200g pack green bean, halved
- Parsley - handful parsley, chopped
- Lemon - zest 1 lemon, juice of 1/2
- Basil - handful basil, chopped
- Creme Fraiche - 200g pot half-fat creme fraiche
- Chicken Stock - 500ml chicken stock
- Pea - 300g pea
- Plain Flour - 2 tbsp plain flour
- Fennel Bulb - 1 fennel bulb, quartered, then sliced
- White Wine - 150ml white wine
- Crusty Bread - crusty bread, to serve
- Sausage - 12 good-quality sausages
- Fennel Seed - 2 tsp fennel seed
- Broad Bean - 300g broad bean, double podded (unpodded weight)
Instructions
- 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 creme fraiche, 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.
