Italian Sausages in a Stew of Sautéed Shallot, Fennel, Roasted Garlic, Cannellini Beans and Fresh Tomato
I absolutely love Italian Sausages. They are super porky with hints of fennel seed and reliably always bursting with juice. I wanted to create a hearty meal out of them - one that compliments the beautiful flavour of the sausage all in one pan. I'm not really reinventing the wheel here with a sausage and bean stew but by layering it with roast garlic, shallot fennel then topping it with beans, tomato, olive oil and parmesan it is different, it's got depth..and it's very good. If you're looking for a bean stew with a twist look no further, here I am.
Yield: 2
Italian Sausages in a Stew of Sautéed Shallot, Fennel, Roasted Garlic, Cannellini Beans and Fresh Tomato
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
This is a hearty , nutritious and easy weeknight meal
Ingredients
- 4 Italian sausages
- 1 tablespoon extra virgin olive oil
- 1/2 bulb fennel thinly sliced
- 1 banana shallot (or 2 small red onion) thinly sliced
- 5 large garlic cloves roasted
- 2 sprigs oregano (or thyme sprigs)
- 300 ml (1 1/4 cup)chicken stock
- 1 can Cannellini Beans
- 1 mild red chilli pepper
- One vine tomato chopped into cubes
- Large knob of butter ( about 25 grams)
- Parmesan, parsley and extra virgin olive oil to serve
Instructions
- Roast garlic in foil 200C /400F degree oven for 30 minutes.
- In a large pan heat the oil and brown sausages all-around. Set aside.
- Add the shallot and cook until browned about 5 minutes, add the fennel cook another few minutes, season.
- Add the roast garlic, oregano sprigs, chilli and chicken stock. Bring to boil then simmer for 10 minutes.
- Add the beans, fresh tomato and sausages then cover simmering on low (for about 8 minutes or until cooked through).
- Finish off by stirring in the butter.
- To serve drizzle a generous glug of olive oil over, grated parmesan and fresh parsley.
Notes:
This is lovely served with crusty bread and salad.