Fennel Sausages Braised With Lemony Potatoes And Bay Leaves | Constant Cookbook

Ingredients

• 450g/1lb luganega sausages (available from specialist Italian or Continental grocers), or other nice meaty pork chipolatas
• 4 tbsp extra virgin olive oil
• 1 small onion
• 2 garlic
• 750g/1½lb small waxy potatoes, peeled and each cut into quarters
• ½ lemon
• 4 fresh bay leaves
• 2 tbsp fresh parsley
• salt and freshly ground black pepper
• 120ml/4fl oz water
• Preheat the oven to 180C/350F/Gas 4. Twist the sausages into 7.5cm/3in lengths and separate them into individual sausages.
• Heat one tablespoon of the oil in a 26cm/10in shallow flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift them onto a plate and set aside.
• Pour over the rest of the oil along with the water, cover tightly with the lid and bake for 30-40 minutes until the potatoes are tender.
• Remove the lemon zest and sprinkle with the rest of the parsley before serving.