Sausage & veg one-pot

4 servings 600 kcal or less easy recipes mains make ahead one-pot recipes over an hour sausage casserole summer casserole summer stew

N/A

Source

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

Method

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.