Perfect to a cold night this tasty meal with have them at the table in no time at all. Moist beef sausages cooked in flavorful sauce, with beans and fennel straight from the garden couldn’t think of a better way to spend my Sunday than catching up with my friends over a comforting warming dish. I served mine with a side of creamy mashed potato, blanched beach spinach and buttery carrots. Lets just say there’s no leftover for tomorrow it was that good!
8-9 beef sausages
2 tbsp. oil
1 can four bean mix, rinse off brine
1 onion, medium dice
2 cloves garlic, finely sliced
1 medium size fennel bulb, core removed and sliced*
2 tsp malt vinegar
1 tsp dijon mustard
1.5 tbsp. worchester sauce
2 tsp. sugar
salt & pepper
Pre-heat oven to 180 degrees.
Find a medium size casserole dish with a lid, if you don’t have a lid a deep oven proof dish with tin foil to cover will do the trick.
Rinse four bean mix in a sieve with cold water to remove the bring they were in, place half the beans in the bottom of the casserole dish and reserve the other half for the top.
Brown sausages over a medium heat with half the oil, once golden add to the casserole dish.
In the pan which you cooked the sausages, heat 1 tbsp. oil add onion, garlic and fennel cook for around 3-4 minutes until starting to brown.
add stock, mustard, sugar, Worcester sauce, salt and pepper, cook for 2 minutes and add to the top of your casserole dish.
Place the lid or tin foil over the casserole dish and bake for 50 minutes.
Serve alongside some creamy mashed potatoes and your favourite greens.
Cut fennel bulb in half and remove the hard center.
Use half beans to cover the bottom of the casserole dish.
Beef Sausage, Bean and Fennel Casserolette
I got my beautiful fresh fennel bulb from the Tokoroa Community Garden, open Monday through Sunday 8.3am until 12 noon.
Whats for dinner in your house tomorrow night, this would be perfect!!
Kale is thriving at the moment and there are many types purple, curly, mini and a relative to kale which is delicous is Cavelo Nero. Today I have used Cavolo Nero with my Pork and Apples. It has the texture of cabbage and when sautéed retains its flavour well. The leeks and kale I purchased from the Tokoroa Community Garden, the leeks were $2 for 3 and a whole bag of kale or Cavelo Nero for $4 this is such a bargain and great way to give back to your community by supporting them and getting your weekly veges from them. They taste better and are much cheaper than any supermarket!!!
Pork schnitzel with sautéed apple, leek and cavelo nero
3 pork schnitzel, seasoned both sides
2 tbsp. olive oil
1 granny smith apple, cored and thinly slice
2 small leeks, wash and slice into batons
3 cavolo nero leaves, stems removed from stalk and rinsed
1 clove garlic
zest 1 lemon
Heat Oven to 100 degrees.
Heat a large heavy based fry pan to a medium heat. add 1 tbsp. oil to the seasoned pork, make sure it has a light coating on each side.
Place schnitzel in fry pan. (you should hear them sizzle)
Cook for 2-3 minutes on either side until nicely browned, remove from pan and place on a plate, cover with tin foil and place in the oven to keep warm while making the apple and leek.
In the pan you have just cooked the pork in, sauté apple, leek and garlic until browned and tender around 4-5 minutes make sure this doesn’t burn.
Rip cavelo nero into small pieces.
Add cavelo nero and 50ml water to the apple mixture and stir, cook until cavelo nero is wilted. ( this deglazes the pan and gets all the delicious flavour into a wee sauce.
Serve pork upon the beautiful savory sweet apple and leeks, sprinkle with lemon zest and serve.
Run your fingers down the steam of the cavelo nero to remove the leaf.
Brown apple and leek.
Perfect ready to serve
Ready to eat.
Serves: 3 however just double the recipe to feed more.
You might want to serve something else along side your pork and apples like mashed potatoes or kumara, steamed carrots and broccoli. I would love to see photos if you recreate this dish.