Beef Sausages with Red Wine and Fennel
When there are only so many packs of sausages to go around, it can be hard to pull some away from a grill-up to allocate to a meal that takes at least a little more effort than ‘chucking a few snags on the barbie’. This one however, is well worth it!
The base ingredients are actually a fairly standard set of flavours – bacon, onion, red wine, tomatoes – but the addition of the fennel seeds, together with rosemary make all the difference. Served with creamy mashed potato and some greens on the side, it’s the perfect meal for the Winter season.
Ingredients
- olive oil
- 1 pack Conscious Farmer Sausages (pack of 9)
- 4 bacon rashers – chopped
- 1 onion – sliced
- 1 garlic clove – crushed
- 1 tsp fennel seeds
- 1 cup (250ml) red wine
- 1 sprig rosemary – leaves stripped
- 210g chopped tomatoes or cherry tomatoes (tinned or fresh)
- 200ml chicken stock
- Sea salt and cracked black pepper
- Mashed potato to serve
Place the sausages in a pan with some olive oil and brown all sides. Remove from the pan. Discard some fat from the pan, if necessary. Add the bacon and cook until crisp, then remove and sit with the sausages.
Add the onions, cook until soft, then add the garlic and fennel seeds and cook for one minute. Add the red wine to the pan and simmer until the liquid is reduced by half.
Place the sausage and bacon back in the pan. Add the tomatoes, rosemary leaves and chicken stock. Simmer for 20 minutes with a lid covering; remove the lid toward the end of simmering to allow the liquid to reduce. Season with salt and pepper, if required.
Serve with creamy mashed potato and greens on the side.
I have taken this recipe and adapted it from the following website.
https://www.olivemagazine.com/recipes/meat-and-poultry/sausages-braised-with-fennel-and-red-wine/
