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.

Dinner Pork Potatoes Mediterranean One-Pot

Estimated Nutrition

Calories

586.4

kcal / serving

2345.5 kcal total

Carbs

39.2g

per serving

156.9 g total

Fat

39.6g

per serving

158.4 g total

Protein

18.2g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

0.5

piece

Lemon

Pared zest and juice only

Liquids

120

Water

Meat

450

Luganega Sausages

Meaty pork chipolatas can be used as a substitute

NutsSeeds

clove

Garlic

Thinly sliced

piece

Bay Leaf

Fresh

tbsp

Parsley

Fresh, chopped

0.5

tsp

Salt

pinch

Black Pepper

Ten turns of the mill

OilsFats

tbsp

Extra Virgin Olive Oil

Vegetables

piece

Onion

Halved and thinly sliced

750

Waxy Potatoes

Peeled and each cut into quarters

Method

Remove the lemon zest and garnish with the remaining parsley before serving.

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.

Preheat the oven to 180°C.

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.