This recipe is lighter than lots of casseroles but it is still warming and flavourful. Most sausage casseroles are rich and heavy with tomatoes and beans and, whilst I enjoy those too, this one provides a refreshingly different way of cooking great sausages.
I used pork and leek sausages from my local butcher which worked really well.
6 Good Quality Sausages
2 large Fennel Bulbs
1 pint of Vegetable Stock (made from bouillon)
1 tbsp Olive Oi
A handful of freshly chopped parsley
MethodPre-heat the oven to 180 C/ 350 F / Gas Mark 4 Cut the fennel into quarters through the root (if they are very large cut them into six or even eight pieces). Trim and wash the leeks and cut into large chunks. Cut the lemon into six wedges. Toss all the vegetables in the olive oil and place in a shallow casserole dish. Push the sausages in amongst the vegetables and place. the dish into the oven for 30 minutes or until the sausages are browned and the vegetables have begun to caramelise. Pour the stock over the other ingredients and return to the oven for a further 30 minutes. Season with black pepper, sprinkle over the parsley and serve with new potatoes or crusty bread.
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