A braise of sausages, vegetables, lemon and bay leaves
With a forced layoff from posting of a few months due to surgery, we return to Olive’s Kitchen with another post in the series “What’s in the Fridge?”.
Not only is one of us largely incapacitated but we are also currently having a significant amount of work done to our house in Hampton, with new curtains and blinds and new flooring being the main tasks.
So cooking has been somewhat disrupted, causing us to search for quick and easy solutions.
In the fridge at the weekend we had some excellent frozen Italian style sausages from one of our local butchers, and some potatoes, carrots, parsnips and Brussels sprouts that needed using up. That prompted us to recall this recipe by Rick Stein: Fennel sausages braised with lemony potatoes and bay leaves.
Hobart friends had cooked this dish for us a couple of years ago and we recalled what a lovely result it gave. Here is a photo of what we put into the oven.
We followed the original recipe closely, with variations as follows:
- In addition to the potato we added chunks of potatoes, carrots and parsnips and Brussels sprouts with a cross cut into the bottom.
- We used four sausages, a sliced red onion and added a small green chilli, finely chopped.
- We cooked it in a wide baking dish.
We served it as a “one-pot” dish, spooning over the juices. For best results, make sure you use high quality sausages; and there is no need to prick them at any stage.
Serves: Two to four, depending on how hungry people are.
Difficulty: Not difficult (2/5).
If you have any inspirational moments based on what’s in the fridge or on the shelves, we are happy to hear about them, including the ingredients, (good quality photos if you have any) and why it turned out so well.