Lemon, fennel and new potato sausage bake recipe
Many sausages contain wheat flour, so they are off limits if you need to follow a gluten-free diet. Debbie recommends using HECK's gluten-free sausages – and it’s also perfect if you’re looking for a dinner that’s lower in calories.
Ingredients
- 1 lemon
- 30 g golden raisins or sultanas
- 250 g baby new potatoes, scrubbed and halved if larger than bite-sized
- 1 spray of oil
- 1 medium head fennel, cut into wedges
- 6 chicken sausages
- 1 bunch asparagus, trimmed
- 2 tbsp flat leaf parsley, roughly chopped
- 1 lemon
- 1.1 oz golden raisins or sultanas
- 8.8 oz baby new potatoes, scrubbed and halved if larger than bite-sized
- 1 spray of oil
- 1 medium head fennel, cut into wedges
- 6 chicken sausages
- 1 bunch asparagus, trimmed
- 2 tbsp flat leaf parsley, roughly chopped
- 1 lemon
- 1.1 oz golden raisins or sultanas
- 8.8 oz baby new potatoes, scrubbed and halved if larger than bite-sized
- 1 spray of oil
- 1 medium head fennel, cut into wedges
- 6 chicken sausages
- 1 bunch asparagus, trimmed
- 2 tbsp flat leaf parsley, roughly chopped
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 35 mins
- Serves: 2
Step-by-step
- Heat the oven to 200°C/fan 180°C/gas mark 6. Cut the lemon in half lengthways, then cut one of the halves into 4 wedges and set aside. Squeeze the juice from the other half into a small bowl. Add the raisins, stir and set aside for at least 30 mins.
- Bring a small pan of water to the boil, add the potatoes and cook for 5 mins. Drain and add to a medium-sized roasting dish. Add the fennel and reserved lemon wedges, spray with oil, toss and bake for 10 mins.
- Add the sausages to the tray and cook for 5 mins. Add the asparagus to the dish, turn the potatoes, fennel and sausages and cook for 12-15 mins until cooked through.
- Mix the parsley with the raisins and scatter over the tray with any juices. Serve.
Recipe courtesy of HECK
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