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Whether or not you are planning an elaborate menu or simply going forward for tomorrow's Spring pork and fennel sausage stew. This recipe comes from many decades of playing at kitchen. I discover that including a few ingredients into some recipe adds thickness to that which exactly is ordinarily dull. You may be on the lookout for lighter food items to create with your leftovers. Nice and gentle Spring pork and fennel sausage stew perfect for post-vacation. The components in this recipe receive your tongue pounding, also are very waist-friendly when you want a'snack' following an active holiday. Using several elements as alternatives, this soup has been loaded with a fall and spicy flavor which makes it tasty. An ideal Spring pork and fennel sausage stew to heat you up on chilly winter days. Ideal for making use of leftover.

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How to make Spring pork and fennel sausage stew

Yield = 4
Prep time: 0:15
Cook time: 0:40
Total time: 0:55

Ingredients

  • 2 teaspoons olive oil
  • 8 pork sausages (see note)
  • 2 middle bacon rashers, rind removed, chopped
  • 1 teaspoon fennel seeds
  • 1 brown onion, chopped
  • 1 leek, trimmed, finely sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon plain flour
  • 2 carrots, thinly sliced
  • 2 celery stalks, thinly sliced
  • 8 (600g) chat potatoes, halved
  • 3 cups Massel salt reduced chicken style liquid stock
  • 1 cup frozen peas
  • 1/2 cup fresh flat-leaf parsley leaves, chopped

Method

  • Step 1 Heat oil in a large, heavy-based saucepan over medium-high heat. Cook sausages, turning, for 10 minutes or until just cooked through. Transfer to a plate lined with paper towel.
  • Step 2 Add bacon and fennel seeds to pan. Cook for 5 minutes or until lightly browned. Add onion, leek and garlic. Cook for 5 minutes or until leek has softened. Stir in flour. Add carrot, celery and potato. Cook, stirring for 1 minute. Add stock, stirring until smooth and combined. Bring to the boil.
  • Step 3 Reduce heat to low. Simmer, partially covered, for 20 minutes or until potatoes are almost tender. Cut sausages into 4cm-thick slices. Return to pan. Cook for 10 minutes or until sausages are heated through and potatoes are tender. Stir in peas. Cook for a further 5 minutes or until peas are bright green and tender. Stir in parsley. Serve.