Sausage, fennel and bean supper
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Ingredients
Pork, fennel and bean stew
- 400g of pork sausages , good quality
- 2 fennel bulbs , approx. 300g
- 100ml of dry white wine
- 200ml of vegetable stock
- 1 tbsp of tomato purée
- 400g of tinned cannellini beans , drained
- 1/2 bunch of wild garlic , if not in season use 2 cloves of garlic finely chopped
To serve
- sourdough bread
- Panko breadcrumbs (1), toasted
- fennel fronds
- lemon zest
Method
1
To begin, split the sausages from their skins and chop into even 2–3cm sized chunks. Place in the Actifry and cook for 10 minutes, until the sausage meat has browned and crisped up. Remove and set aside but don’t worry about wiping out the residual fat
- 400g of pork sausages , good quality
2
Whilst the sausage meat is cooking, trim up the fennel by removing the stalks and base but keep the fronds. Slice the fennel into thin, even wedges, about 8 wedges per bulb. Place in the Actifry and cook for 10 minutes. If using garlic cloves instead of wild garlic, add after 8 minutes to soften
- 2 fennel bulbs , approx 300g
3
After the full 10 minutes, pour in the wine, stock, drained beans and spoon in the tomato purée. Stir to incorporate and season to taste. Cook for a further 5–10 minutes until the fennel is soft
- 100ml of dry white wine
- 200ml of vegetable stock
- 1 tbsp of tomato purée
- 400g of tinned cannellini beans , drained
4
Return the sausage meat to the Actifry with the wild garlic and cook for another 5 minutes
- 1/2 bunch of wild garlic , if not in season use 2 cloves of garlic finely chopped
5
To serve, divide between bowls and drizzle over any remaining cooking sauce. Add a generous amount of breadcrumbs on top for crunch, some lemon zest and roughly chopped fennel fronds
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Sausage, fennel and bean supper
