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!!
The classic deviled sausage, I was brought up with my mother cooking this delicious meal a lot during my childhood and still to date.
Here i have created my own recipe for deviled sausage, with tart apple, tomato notes with whole grain mustard and a zing of balsamic vinegar and a hint of spice from the cayenne.
Heres the recipe I hope you enjoy making it and eating it as much as I do!
Robyn’s Deviled Sausages
8-9 beef or pork sausages
2 apples, cored and sliced
2 onions, medium dice
3 garlic cloves, grated
2 tbsp. brown sugar
1 tbsp. balsamic vinegar
3 tbsp. worcester sauce
2 tbsp tomato chutney
2 tbsp. tomato sauce
1 tbsp. soy sauce
1 tsp whole grain mustard
salt & pepper
1 cup vegetable stock
1 tbsp. cornflour, combine with water
2 tbsp. cold water
If using oven method pre-heat to 180 degrees or pre-heat slow cooker to desired setting. See notes below*
Heat oil and brown onions, garlic over a medium heat, remove and add to your slow cooker or oven dish.
Brown sausages 2 minutes each side, add to your chosen dish.
Combine brown sugar, balsamic, worcester sauce, tomato chutney, tomato sauce, soy, mustard and salt and pepper. Stir well, add to the 1 cup of vegetable stock and into your sausage, onion mix.
If using oven method cover your roasting dish with tin foil and bake for 30 minutes, then remove tin foil and stir in cornflour mixture bake for a further 15 minutes with no tin foil. For slow cooker steps check below in notes.
Serve alongside your favourite greens and mashed potato or rice.
I’ve served mine with some creamy garlic polenta and sautéed lemon sliver beat with red capsicum.
For fast slow cooker: Cook on high for 1 hour and 45 minutes then add cornflour mix, stir well and cook for a further 15minutes, change to keep warm until ready to serve.
For long slow cookery, pre-heat to low and cook for 3 hours and 45 minutes add cornflour mix, stir well and cook for a further 15 minutes.
Pour in cornflour mixture, stir well.
Mine is served with sauteed greens and creamy polenta.