Rick Stein’s Fennel Sausages Braised with Lemony Potatoes
Rick Stein cooked this dish using our Fennel sausages at the launch of his wonderful Mediterranean Escapes book in Cooks Academy, Dublin.
4 tbs olive oil
1 small onion, halved and thinly sliced
2 garlic cloves
750gr small waxy potatoes, peeled and cut into quarters
Pared zest and juice of 1/2 lemon
4 fresh bay leaves
Salt and freshly ground black pepper
Preheat the oven to 180 degC/gas mark 4.
Heat 1 ths oil in a shallow flameproof casserole, add the sausages and fry until nicely browned all over. Lift onto a plate and set aside.
Add the onion, garlic and another tbs of oil and fry until soft and lightly golden. Stir in the potatoes, sausages, lemon zest and juice, bay leaves, half the chopped parsley, 1/2tsp salt and 10 turns of black pepper. Pour over the rest of the oil along with 120mc water or stock. Cover tightly with the lid and bake for 30-40 mins until the potatoes are tender. Remove the lemon zest and sprinkle with the remainder of the parsley before serving.
This dish will improve if left overnight and reheated the next day.