One-Pot Italian Sausages Braised with Potatoes
This rustic dish is perfect with a glass of red wine on a wind-down Friday night. Do give the fennel a try; when raw, this vegetable has an assertive anise taste. However, when cooked, it’s much more mellow and inviting.
Total Timeunder 1 hour
One Pot MealYes
Recipe CourseMain Course
Dietary ConsiderationDiabetic, Egg-free, Gluten-free, Kosher, Lactose-free, Low Carb, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureGarlicky, Herby, Meaty, Savory
- 1 lb (500 g) lean mild or hot Italian-style turkey sausages (see notes)
- 2 tbsp (25 mL) water
- 2 tsp (10 mL) olive oil
- 1 large onion, halved lengthwise, sliced
- 1 large bulb fennel, trimmed, cored and cut into strips
- 2 cloves garlic, finely chopped
- 1 tsp (5 mL) dried oregano leaves
- 4 medium (about 1½ lbs/750 g) potatoes, peeled and cubed
- 1 can (14 oz/398 mL) tomatoes, including juice, chopped
- ½ cup (125 mL) reduced-sodium beef broth
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) freshly ground black pepper
- 2 tbsp (25 mL) chopped fresh parsley
With a fork, prick sausages all over and place in large saucepan over medium-high heat. Add water and cook, turning often and adding more water as needed (to prevent sausages from sticking), for 10 to 12 minutes or until browned and no longer pink in center. Transfer to a cutting board. Let cool slightly; cut into slices.
Drain fat from pan; add oil, onion, fennel, garlic and oregano; cook, stirring, for 3 minutes or until softened. Add potatoes, tomatoes with juice, broth, 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.
Instead of fennel, use about 3 cups (750 mL) shredded cabbage.
Consumers today are asking for leaner sausages. Look for both fresh and frozen sausages, made from turkey and other meats, that contain no more than 10 g of fat per 3 ½ ounces (100 g). Lower-fat sausages still contain significant amounts of sodium, so keep your portion to one.
2006 Johanna Burkhard