Another one pot meal. My butcher produces a wonderful meaty sausage which already contains fennel seeds so I like to use these when they are available but today I had some pork apple and leek in the freezer so I used them.
Preparation time: 15 minutes to cook the sausage. Cooking time: 40 minutes to bake.
Ingredients
- 450g sausages
- 1 tsp. fennel seeds
- 4 tbsp olive oil
- 1 onion halved and thinly sliced
- 2 cloves garlic grated
- 750g salad potatoes, chopped into bite sized pieces
- ½ lemon
- 4 fresh bay leaves
- 2 tbsp. parsley
Method
- Preheat the oven to 180C
- Seperate the sausages
- Heat one tablespoon of the oil in a flameproof casserole dish.
- Add the onion, garlic to the casserole and fry until soft.
- Add the sausages and fry until nicely browned all over.
- Stir in the potatoes, browned sausages, bay leaves and a glass of water (150ml)
- Zest the lemon into the pan and then wring out the juice over the pan
- Season with salt and pepper
- Cover with the lid and bake for 30-40 minutes until the potatoes are tender.
- Remove the zest and bay leaves before serving
Variants
- Add a sliced pepper or two to the casserole
Competent Cook & Novice Allotmenteer
Absolutely Delicious 
Leave a comment