Sausages braised in red wine with fennel

This is really just a fancy recipe for good old bangers and mash. The key, as always, is choosing good sausages. By ‘good’, I don’t necessarily mean expensive. I don’t like sausages that are too herby, nor those with a ‘bitty’ texture, so that rules out quite a lot of premium sausages.

I always buy Heck sausages now, as they contain mostly meat, rather than filler and have a nice, smooth texture. They’re also low carb and gluten free.

Everyone loves a red wine gravy and it’s really very little effort to really elevate a good, comfort food dish like bangers and mash.

Sausages

 

Sausages braised in red wine with fennel
Serves 4
Write a review
Print
Cook Time
45 min
Cook Time
45 min
364 calories
6 g
69 g
26 g
15 g
8 g
223 g
616 g
3 g
0 g
14 g
Nutrition Facts
Serving Size
223g
Servings
4
Amount Per Serving
Calories 364
Calories from Fat 231
% Daily Value *
Total Fat 26g
39%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 69mg
23%
Sodium 616mg
26%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
4%
Sugars 3g
Protein 15g
Vitamin A
8%
Vitamin C
13%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. pork sausages, 8
  2. onion 1, sliced
  3. garlic 1 clove, crushed
  4. fennel seeds 1 tsp
  5. red wine 250ml
  6. rosemary a few sprigs, leaves stripped
  7. chopped tomatoes, 210g tin
  8. chicken stock, 200ml
Instructions
  1. Heat a little olive oil in a pan and brown the sausages all over. Take out of the pan.
  2. Add the onions and cook until soft and golden. Add the garlic and fennel seeds cook for a minute then add the red wine and cook until reduced by half. Put the sausages back in the pan, then add the rosemary, tomatoes and chicken stock. Simmer for 20 minutes, or until reduced slightly and the sausages are cooked. Serve with mash.
Adapted from Olive Magazine
beta
calories
364
fat
26g
protein
15g
carbs
6g
more
Adapted from Olive Magazine
Full As An Egg http://fullasanegg.org/