This one came about because I had some of my homemade barbecue sauce sitting in the freezer (the recipe’s in my sauces collection), but shop-bought is absolutely fine. Instead of carrot in the sofrito I use fennel, and the other half of the bulb becomes a fresh, lemony slaw on the side. Sausages come in sixes, so cook the lot – two each is plenty, and you’ll have leftovers. If you’re good.
Ingredients
Fennel slaw
- 1/2 fennel bulb very finely sliced on a mandoline, fronds kept
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- salt and pepper
Sausages & beans
- 1 splash oil
- 6 sausages (2–3 per person – the rest are leftovers)
- 1/2 fennel bulb finely chopped
- 1 stick celery finely chopped
- 1 red onion finely chopped
- salt
- 1 tsp smoked paprika
- 150 g barbecue sauce homemade or shop-bought
- 100 ml chicken stock or the brine from jarred butter beans
- 250 g butter beans drained
- dried chilli flakes or fresh chilli, to taste
- parsley chopped, to serve
Instructions
Slaw
- Toss the finely sliced fennel with the lemon juice, olive oil and a little salt and pepper. Set aside, and keep the fronds for the end.
Sausages & beans
- Heat a little oil in a frying pan and brown the sausages all over, about 5 minutes. Take them out and set aside.
- Turn the heat to medium, add the chopped fennel, celery and red onion with a little salt, and cook for 8–10 minutes until starting to caramelise.
- Stir in the smoked paprika and cook for 1 minute.
- Add the barbecue sauce, stock and butter beans. Taste before adding chilli – it depends how spicy your barbecue sauce is.
- Bring to a simmer and return the sausages to the pan. Cover with a lid for 5 minutes, then uncover and cook for another 10 minutes, turning the sausages occasionally.
Serve
- Scatter over parsley and half the fennel fronds. Stir the rest of the fronds through the slaw and pile it on top.
Nutrition
Calories: 952kcalCarbohydrates: 74.8gProtein: 35.7gFat: 57.3gSaturated Fat: 17.2gCholesterol: 126mg