Sausage & veg one-pot

A lighter casserole packed with green veg including fennel, broad beans, peas and green beans, served in a creamy basil and parsley sauce

Prep:10 mins
Cook:55 mins

Serves 4
Easy

Nutrition per serving

kcal 560
fat 36g
saturates 14g
carbs 29g
sugars 8g
fibre 10g
protein 25g
salt 2.7g

Ingredients

1 tbsp olive oil
12 good-quality sausages
1 small onion, chopped
1 fennel bulb, quartered, then sliced
2 garlic cloves, crushed
½ red chilli, finely chopped
2 tsp fennel seeds
2 tbsp plain flour
150ml white wine
500ml chicken stock
200g pack green beans, halved
300g broad beans, double podded (unpodded weight)
300g peas
200g pot half-fat crème fraîche
zest 1 lemon, juice of ½
handful parsley, chopped
handful basil, chopped
½ red chilli, finely chopped, to serve
crusty bread, to serve

Tip

Freeze your sausage and veg pot without the greens

If you want to freeze this recipe, cook up to the end of Step 2, then leave to cool. Transfer to a plastic container and freeze for up to three months – you can freeze the veggies separately. Defrost in the fridge overnight, then continue with the recipe.

Method

Heat the oil in a large pan. Add the sausages, cook for a few mins until browned all over, then transfer to a plate. Tip the onion and fennel into the pan and cook for 10-15 mins until nice and soft, then add the garlic, half the chilli and the fennel seeds. Cook for a few mins more, moving everything around the pan now and then, to prevent the garlic from burning.
Stir the flour into the vegetables, and cook for 1 min. Pour in the wine, let it bubble for 1 min, give everything a good stir, then add the stock and return the sausages to the pan, seasoning well. Cover, then gently simmer for 30 mins.
Add the green beans, broad beans and peas, then cook, uncovered, for 2 mins more. Stir in the crème fraîche, lemon zest and juice, and herbs. Add a little more salt and pepper if it needs it, sprinkle with the chilli, then serve with plenty of bread for soaking up the juices.