One-pot recipe for 4 people, takes only 55 mins; recipe has olive oil, sausage, onion, fennel bulb, garlic clove, red chilli, fennel seed, plain flour, white wine, chicken stock, green bean, broad bean, pea, creme fraiche, lemon, parsley, basil, red chilli and crusty bread.
Sausage & veg one-pot
Course: One-pot
Servings
4
servings
Prep time
10 mins
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)
Directions
- 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.
