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Spring pork and fennel sausage stew
Spring pork and fennel sausage stew
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Effortless one-pot spring sausage stew for a satisfying meal with minimal cleanup.
Ingredients:
  • 9.20 gm olive oil
  • 8 pork sausages (see note)
  • 2 middle bacon rashers, rind removed, chopped
  • 1 tsp fennel seeds
  • 1 brown onion, chopped
  • 1 leek, trimmed, finely sliced
  • 20.00 ml plain flour
  • 2 carrots, thinly sliced
  • 2 celery stalks, thinly sliced
  • 600g potato
  • 765.00 gm salt reduced chicken style liquid stock
  • 250.00 ml frozen peas
  • 125.00 ml fresh flat-leaf parsley leaves, chopped
Instructions:
  • In a large, heavy-based saucepan over medium-high heat, heat oil until shimmering. Cook sausages, turning occasionally, for 10 minutes or until fully cooked. Drain on a paper towel-lined plate.
  • Combine bacon and fennel seeds in the pan, cooking until lightly browned. Add onion, leek, and garlic, cooking until leek has softened. Stir in flour, then add carrot, celery, and potato, stirring for 1 minute. Pour in stock, stirring until smooth. Bring to a boil.
  • Reduce heat to low and simmer uncovered for 20 minutes until potatoes are almost tender. Cut sausages into 4cm-thick slices and return to the pan. Continue to cook for 10 minutes until sausages are heated through and potatoes are tender. Add peas and cook for another 5 minutes until peas are bright green and tender. Stir in parsley and serve.

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