Ingredients
| 1 tablespoon olive oil | |
| 1 x 600g packet Beard Brothers goat sausages | |
| 1 onion, sliced | |
| 2 fennel bulbs, cut into wedges, core removed and sliced, fronds reserved | |
| 700g potatoes, peeled and cut into wedges | |
| 1½ cups chicken stock | |
| zest and juice of ½ lemon | |
| 1 clove garlic, finely chopped | |
| 3-4 tablespoons extra virgin olive oil |
This simple braise relies on the slow sweating of the onion and fennel to bring out the sweetness in the vegetables. This is sheer comfort food, making it perfect for brisk spring days, with a crisp salad alongside and maybe some crusty bread to mop up the juices. If you aren’t able to get fennel with fronds on, use parsley in the salsa.
Instructions
| 1. | Heat the oil in a wide pan, add the sausages and fry until browned, set aside (they don’t need to be cooked through). |
| 2. | Add the onion and sliced fennel to the pan, season with salt and fry until beginning to caramelise, about 10 minutes. |
| 3. | Add the potatoes and cook for a few minutes to give them a little colour, then add the chicken stock. |
| 4. | Turn the heat to low, add the sausages back to the pan, cover with a lid and simmer gently for 20 minutes or until the potatoes are tender. |
| 5. | Finely chop the fennel fronds and combine the fennel fronds, garlic, lemon zest, lemon juice and olive oil. It should be on the sharpish side to combat the richness of the braise. |
| 6. | Serve sausage and potato braise in bowls with the salsa spooned generously on top. |
Text & Recipes Ginny Grant / Food photography Greta van der Star
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