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Sausages Braised with Fennel & Red Wine |
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| Serves 4 |
Prep 20 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients
Olive oil
8 herby sausages or chipolatas
4 rashers of smoked streaky bacon, chopped
1 onion, sliced
1 tsp fennel seeds
250ml red wine
a few sprigs rosemary, leaves stripped
210 tin chopped tomatoes
200 ml chicken stock
500g of potatoes ( Desiree or Maris Piper)
25g butter |
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Heat a little olive oil
in a pan and brown the sausages all over. Take out of the
pan, then add the bacon and cook until crisp, then
scoop out.
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Add the onions and cook until
soft and golden. Add the fennel seeds and cook for a
minute, then add the red wine and cook until reduced by
half. Put the sausages and bacon back in the pan, then add
the rosemary, tomatoes and chicken stock. Simmer for 20
mins, or until reduced slightly and the sausages are
cooked.
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Meanwhile, if serving with
mash, peel the potatoes and cook in boiling water for 20
minutes, then mash or rice the potatoes. Stir through the
butter until the mixture is smooth.
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DAILY
DINNERS 
