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One Pot Italian Sausages Braised With Potatoes

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  Italian sausages 1 Pound (Mild Or Hot)
  Olive oil 1 Tablespoon
  Onion 1 Large, halved lengthwise, sliced
  Fennel bulb 1 Large, trimmed, cored and cut into strips
  Garlic 2 Clove (10 gm), finely chopped
  Dried oregano 1 Teaspoon
  Potatoes 4 Medium, peeled and cubed
  Canned tomatoes 14 Ounce, chopped (One 398 Milliliter Can)
  Beef stock 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chopped parsley 2 Tablespoon, chopped

1. With a fork, prick sausages all over and place in large saucepan over medium-high heat. Add 2 tbsp (25 mL) water and cook, turning often and adding more water as needed (to prevent sausages from sticking), for 12 minutes or until browned and no longer pink in center. Transfer to a cutting board. Let cool slightly; cut into slices.
2. Drain any fat in pan; add oil, onion, fennel, garlic and oregano; cook, stirring, for 3 minutes or until softened. Add potatoes, tomatoes, stock, salt and pepper; bring to a boil. Reduce heat, cover and cook for 15 minutes or until potatoes are almost tender. Return sausage to pan; cover and cook for 8 minutes or until potatoes are tender. Sprinkle with parsley.

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