Sausage and Fennel Casserole
Sausage and Fennel Casserole
Serves 4
8 sausages (of your choice)
1 tbs olive oil
1 brown onion cut into wedges
1 fennel bulb cut into wedges
2 cloves garlic finely chopped
1/2 red chilli finely sliced
1/2 tsp fennel seeds
2 sticks celery chopped
3 carrots chopped
4 Sprigs thyme
400g Mutti Aromatizzata pizza sauce
400 ml water
salt and pepper
Nuts & Bolts
1. In a large heavy base pot with lid on medium heat add half the oil and sausages and par cook the sausage just to add some color. Remove from pot and set aside for later.
2. In the same pot add remaining oil, onion and fennel cook for 5 minutes adding a little color to the onion and fennel.
3. Add chilli, garlic, fennel seeds and thyme, cook for 2 minutes.
4. Add celery and carrots, cook for 1 minute.
5. Add Mutti Aromatizzata pizza sauce, water and season to taste. Mix well.
6. Preheat oven to 180c.
7. Return sausages to sauce, pushing them into the sauce. Place lid on pot and cook for 15 minutes on low - medium heat.
8. Remove lid from pot and place pot into oven and bake for 35 minutes or until sauce has thickened.
Serve with rice, polenta or mash potato
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.