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Fennel Sausages Braised with Lemony Potatoes and Bay Leaves

Braise meaty pork sausages with potatoes, lemon, and bay leaves in a casserole for a simple and flavorful Mediterranean dish.

DinnerPorkPotatoesMediterraneanOne-Pot

Estimated Nutrition

Per Serving Total
Calories 586.4 kcals 2345.5 kcals
Carbohydrates 39.2 grams 156.9 grams
Fat 39.6 grams 158.4 grams
Protein 18.2 grams 72.8 grams
Cook Time
40 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
0.5
piece
Lemon
Pared zest and juice only
Liquids
120
ml
Water
Meat
450
g
Luganega Sausages
Meaty pork chipolatas can be used as a substitute
NutsSeeds
2
clove
Garlic
Thinly sliced
4
piece
Bay Leaves
Fresh
2
tbsp
Parsley
Fresh, chopped
0.5
tsp
Salt
1
pinch
Black Pepper
Ten turns of the mill
OilsFats
4
tbsp
Extra Virgin Olive Oil
Vegetables
1
piece
Onion
Halved and thinly sliced
750
g
Waxy Potatoes
Peeled and each cut into quarters

Steps

  • Preheat the oven to 180°C.
  • Twist and separate the sausages into individual 7.5cm lengths.
  • Fry the sausages in 15ml of oil in a flameproof casserole dish until browned.
  • Remove sausages and fry the onion, garlic, and another 15ml of oil until golden.
  • Stir in potatoes, sausages, lemon zest, lemon juice, bay leaves, half the parsley, salt, and pepper.
  • Add the remaining oil and 120ml of water, then cover and bake for 30 to 40 minutes.
  • Remove the lemon zest and garnish with the remaining parsley before serving.