A Puglian dish of little fennel sausages stewed with waxy potatoes and lemon zest from Rick Stein’s ” Mediterranean Escapes”. If you cant get Luganega sausages ( try Italian delicatessans) then use meaty pork chipolatas and add a tsp of fennel seeds to the onions when you fry them.
Ingredients
- 450 g Luganega sausages or other meaty pork chiplolatas
- 4 tbsps extra virgin olive oil
- 1 small onion peeled, halved and thinly sliced
- 2 plump garlic cloves thinly sliced
- 750 g small waxy potatoes peeled and cut into quarters
- pared zest and juice of 1 lemon
- 4 fresh bay leaves
- 2 tbsps chopped parsley
- sea salt and black pepper
Servings:
Instructions
- Preheat the oven to 180 C, 165 Fan, Gas 4. Twist the sausages into 7.5 cm lengths and then separate into individual sausages.
- Heat 1 tbsp of the oil in a 26 cm shallow flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift on to a plate and set aside.
- Add the onion, garlic and another tablespoon of oil to the casserole and fry until soft and lightly golden.
- Stir in the sausages, potatoes, lemon zest and juice, bay leaves, half the chopped parsley, 1/2 tsp of salt and ten turns of the pepper grinder.
- Pour over the rest of the oil and 120 ml water. Cover tightly with a lid and bake for 30-40 minutes until the potatoes are tender.
- Remove the lemon zest and sprinkle with the remaining parsley before serving.
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