Braised sausages, lentils and fennel

Braised sausages, lentils and fennel

Georgina Hayden’s braised sausages with fennel and lentils is a weeknight winner. A one-pot family dinner that doesn’t skimp on flavour.

Braised sausages, lentils and fennel

Georgina says: “One of my favourite Cypriot dishes is lentil and rice faki; this is essentially that with sausages. It’s a meal I make for my daughters, but one we all appreciate.”

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Recipe taken from Greekish by Georgina Hayden (Bloomsbury £26) and tested by delicious. 

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min. Oven time 30 min

Georgina Hayden’s braised sausages with fennel and lentils is a weeknight winner. A one-pot family dinner that doesn’t skimp on flavour.

Georgina says: “One of my favourite Cypriot dishes is lentil and rice faki; this is essentially that with sausages. It’s a meal I make for my daughters, but one we all appreciate.”

Browse and bookmark more delicious one-pot dinners.

Recipe taken from Greekish by Georgina Hayden (Bloomsbury £26) and tested by delicious. 

Nutrition: Per serving

Calories
551kcals
Fat
28g (8.8g saturated)
Protein
25g
Carbohydrates
32g (8.5g sugars)
Fibre
19g
Salt
1.4g

Ingredients

  • Olive oil
  • 6-8 outdoor reared pork sausages (check they’re gluten and/or dairy free if you need them to be)
  • 2 onions
  • 4 garlic cloves
  • 1 large or 2 small fennel bulbs
  • 1 tsp fennel seeds
  • Pinch aleppo pepper (or ½ tsp regular chilli flakes)
  • 1 heaped tbsp tomato purée
  • 150ml wine (red or white)
  • 2 x 400g tins green lentils
  • 150ml beef or chicken stock
  • 1 tbsp red wine vinegar
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Method

  1. Heat the oven to 190°C fan/gas 6½. Set a large flameproof casserole or wide ovenproof frying pan on a low-medium heat and drizzle in a little olive oil. Fry the sausages for about 8 minutes, turning, until browned all over.
  2. While the sausages brown, peel and finely slice the onions and garlic. Trim the fennel, reserving any nice fronds, and cut the bulbs into wedges. Crush the  fennel seeds with a pestle and mortar.
  3. When the sausages are ready, transfer them to a plate. Add the fennel wedges to the sausage pan and turn up the heat a little. Fry until browned, then stir in the onions, garlic and crushed fennel seeds. Fry, stirring, for 5 minutes, then stir in the aleppo pepper and tomato purée. Stir-fry for another minute, then add the wine. Bring to the boil, turn down the heat and simmer for 3 minutes until the liquid has reduced by half. Stir in the lentils, including their liquid, with the stock and red wine vinegar, then season well. Put the browned sausages on top, bring to the boil, then cover with a lid.
  4. Transfer the pan to the oven and cook for 10 minutes. Remove the lid from the pan, return to the oven and cook, uncovered, for 15-20 minutes until everything is nicely browned and the lentils are thickened. Serve scattered with the reserved fennel fronds.

Nutrition

Calories
551kcals
Fat
28g (8.8g saturated)
Protein
25g
Carbohydrates
32g (8.5g sugars)
Fibre
19g
Salt
1.4g

delicious. tips

  1. Georgina’s tip “I’ve given a range for how many sausages you’ll need. They often come in packs of six, and that’s a good number for this recipe if you’re feeding people of different ages. However, if your family is older, bigger or hungrier, use as many as you like.”

Buy ingredients online

Recipe By:

Georgina Hayden

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