Sausage, fennel and flageolet bean traybake

Sausage, fennel and flageolet bean traybake
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, oven time 1 hour 15 min

Slowly-braised sausages with lemon, fennel and flageolet beans is one low-effort, maxmium flavour dinner. Batch cook and freeze extra portions.

Try our garlicky sausage and butter bean bake, too.

Nutrition: per serving

Calories
594kcals
Fat
33.8g (11.6g saturated)
Protein
40.8g
Carbohydrates
20.3g (3.1g sugars)
Fibre
9.2g
Salt
2g
Calories
594kcals
Fat
33.8g (11.6g saturated)
Protein
40.8g
Carbohydrates
20.3g (3.1g sugars)
Fibre
9.2g
Salt
2g

Ingredients

  • 70g smoked pancetta, diced
  • 2 tbsp olive oil
  • 8 good quality pork sausages
  • 150ml white wine
  • 2 small fennel bulbs, each cut into 6 wedges
  • 1 tsp fennel seeds, crushed
  • 500ml hot chicken stock
  • 2 x 400g tins flageolet beans, rinsed
  • ½ bunch thyme, leaves stripped from the sprigs

Method

  1. Heat the oven to 160°C fan/gas 4. Heat a non-stick frying pan over a medium heat. Add the pancetta and fry for 5 minutes or until beginning to turn golden and crispy. Transfer to a roasting tin. Add the oil to the same frying pan and fry the sausages over a medium heat for 5 minutes, turning often, until evenly browned. Transfer the sausages to the roasting tin.
  2. Add the wine to the frying pan and bubble, scraping the pan to remove any stuck-on tasty bits, then pour into the roasting tin.
  3. Nestle the wedges of fennel around the sausages in the tin, then add the fennel seeds, stock, beans and thyme. Cover the tin tightly with foil and bake for 1 hour, then remove the foil and cook uncovered for a further 15 minutes to further brown the sausages and reduce the liquid.
  4. Season with salt and pepper, then stir in the lemon juice to taste. Serve in shallow warmed bowls with hunks of crusty bread to mop up the juices.

delicious. tips

  1. For a hands-off meal, put everything in a slow cooker in the morning. Reduce the total liquid (wine and stock) to 300ml and cook on low for 6 hours. Brown the sausages at the end under a hot grill. Freeze for up to 3 months, defrost in the fridge overnight and reheat on the hob or in a medium oven until piping hot.

Recipe By

Esther Clark

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