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.
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
Share this recipe