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Sausage, fennel and flageolet bean traybake

Name: Sausage, fennel and flageolet bean traybake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Serves 4
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

By: Esther Clark

Published: 1 Dec 21
Updated: 25 Mar 24

Sausage, fennel and flageolet bean traybake

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.

Easy
November 2021

Test kitchen approved

Serves 4
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.

Dairy-free recipes

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

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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

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Method

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.
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.
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.

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.

Recipe from November 2021 Issue

Nutrition

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

delicious. tips

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.