Sunday
lunch
This is much lighter than most casseroles and
it’s packed with lots of green veg –
a lovely alternative to a weekend roast when the weather’s hot
Sausage and veg one-pot
Sausage
and veg one-pot
Prepare Time: 10 minutes | Total Time: 65
minutes | Serves: 6
Ingredient
·
1 tbsp olive oil
·
12 sausages
·
1 small onion, chopped
·
1 fennel bulb, trimmed, quartered, then sliced
·
2 cloves of garlic, crushed
·
1 red chilli, finely chopped
·
2 tsp fennel seeds
·
2 tbsp plain flour
·
150ml white wine
·
500ml chicken stock
·
200g pack green beans, halved
·
300g broad beans, podded (unpodded weight)
·
300g peas
·
200g half-fat crème fraiche rind of 1 lemon, juice of ½ handful
of parsley, chopped handful of basil,
chopped crusty bread, to serve
Recipe
1. Brown the sausages: Heat the oil in a large pan.
Add the sausages, cook for a few
minutes until browned all over, then
transfer them to a plate. Tip the onion and fennel into the pan and cook for 10-15 minutes until soft, then add the garlic,
half the chopped chilli, and the
fennel seeds. Cook for a few minutes
more, stirring now and then to prevent the garlic from burning.
2. Add the wine and simmer: Stir the flour into the
vegetables, and cook for 1 minute.
Pour in the wine, let it bubble for 1
minute, stir well, then add the stock and return the sausages to the pan, seasoning well. Cover, then gently simmer for 30 minutes.
3. Stir in the greens: Add the green beans, broad
beans and peas, then cook, uncovered,
for 2 minutes more. Stir in the crème
fraiche, lemon rind and juice, and
herbs. Season to taste, sprinkle with the remaining chilli, then serve
with plenty of bread for soaking up the juices.
Per serving
373 kcals, 24g fat, 9g sat. fat a portion | Suitable for freezing (without the
greens)
