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Fennel Sausages, Lemony Potatoes & Bay Leaves |
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| Serves 4 |
Prep 10 mins |
Cooking 50 mins |
Easy |
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Ingredients |
450g luganega sausages or other pork chipolatas
4tbsp olive oil
1 small onion, halved & thinly sliced
750g small waxy potatoes, peeled and each cut into quarters
pared zest & juice of 1/2 lemon
4 fresh bay leaves
2tbsp chopped parsley
salt & freshly ground black pepper
1 tsp fennel seeds (if using other sausages)
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A James Martin recipe |
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Preheat the oven to 180C/ 160C
Fan/ Gas 4. Twist the sausages into 7.5cm lengths and then
separate into individual sausages.
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Heat 1 tbsp of the oil in a
26cm shallow flameproof casserole dish. Add the sausages
and fry until nicely browned all over. Lift onto a plate
and set aside. Add 1 tsp of fennel seeds (if using
ordinary sausages), the onion and another tbsp of oil to
the casserole and fry until soft and lightly golden. Stir
in the potatoes, sausages, lemon zest and juice, bay
leaves, half the chopped parsley, a little salt and 10 turns of the black pepper mill. Pour over
the rest of the oil along with 120ml water, cover tightly
with the lid and bake for 30-40 mins until the potatoes
are tender.
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Remove the lemon zest and
sprinkle with the rest of the parsley before serving.
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DAILY
DINNERS 
