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Cooks' Ingredients Herby Fennel Sausage Crumb2x60g
2x60gItem price
£3.20Price per unit
£2.67/100gThis a great recipe to make if you’re trying to reduce your red meat intake. The stew is veg and bean heavy but you still get that satisfying bite from the sausage crumb.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Put a heavy-based saucepan over a medium heat and cook the sausage crumb until crisp. Use a slotted spoon to transfer it to kitchen paper, keeping as much fat in the pan as possible. Add the courgettes to the pan, in batches, and fry for 1-2 minutes on each side, until golden. Transfer to a plate and set aside.
Tip the fennel, onion and garlic into the pan with a pinch of salt and fry, stirring occasionally, for 5 minutes, or until softened. Pour in the wine and let it bubble away until reduced by ½, then add the courgette and ½ the sausage crumb back to the pan. Dissolve the stock cube in 300ml just-boiled water and pour it in, along with the butter beans. Simmer for 5 minutes. Season and stir through the parsley
Mix the crème fraîche and mustard together. Divide the stew between 4 bowls and top with a spoonful of mustardy crème fraîche, the reserved sausage crumb, fennel fronds and a good grind of black pepper.
To speed this dish up, slice the fennel and the onion on a mandoline or in a food processor with a slicing attachment.
Typical values per serving when made using specific products in recipe
Energy | 1,379kJ/ 331kcals |
---|---|
Fat | 15g |
Saturated Fat | 6.8g |
Carbohydrates | 20g |
Sugars | 5.4g |
Fibre | 11g |
Protein | 18g |
Salt | 2.2g |
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