Saucepan sausage stew with fennel and lentils

Recipe by: Michelle Darmody

Lentils are a fabulous addition to this quick stew

Saucepan sausage stew with fennel and lentils

SERVES

4

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

25

MINUTES

Ingredients

  • dash of rapeseed oil

  • 400g good quality banger style sausages, chopped into bite size piecesĀ 

  • 2 onions, finely choppedĀ 

  • 4 garlic cloves, finely choppedĀ 

  • 1 medium sized fennel bulb, slicedĀ 

  • 2 tsp fennel seeds, toastedĀ 

  • 1 tsp chilli flakesĀ 

  • 200g puy lentilsĀ 

  • 300ml stockĀ 

  • 100ml white wineĀ 

Method

  1. Heat your oil in a heavy saucepan, and sautƩ the onion until completely soft.

  2. Add the sausages and garlic and fry until the sausage pieces have browned all over. Stir in the fennel.

  3. Now add the fennel seeds, chilli flakes, wine, stock and lentils.

  4. Bring to a gentle boil and leave to simmer for about 20 minutes until the sausages are cooked through.

  5. Taste and season.

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