Saucepan sausage stew with fennel and lentils
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
25
MINUTES
CUISINE
COURSE
Main
Method
Heat your oil in a heavy saucepan, and sauté the onion until completely soft.
Add the sausages and garlic and fry until the sausage pieces have browned all over. Stir in the fennel.
Now add the fennel seeds, chilli flakes, wine, stock and lentils.
Bring to a gentle boil and leave to simmer for about 20 minutes until the sausages are cooked through.
Taste and season.
Ingredients
dash of rapeseed oil
400g good quality banger style sausages, chopped into bite size piecesÂ
2 onions, finely choppedÂ
4 garlic cloves, finely choppedÂ
1 medium sized fennel bulb, slicedÂ
2 tsp fennel seeds, toastedÂ
1 tsp chilli flakesÂ
200g puy lentilsÂ
300ml stockÂ
100ml white wineÂ
Method
Heat your oil in a heavy saucepan, and sauté the onion until completely soft.
Add the sausages and garlic and fry until the sausage pieces have browned all over. Stir in the fennel.
Now add the fennel seeds, chilli flakes, wine, stock and lentils.
Bring to a gentle boil and leave to simmer for about 20 minutes until the sausages are cooked through.
Taste and season.
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