Rick Stein fennel sausages recipe in Tuscany on Saturday Kitchen

Rick Stein Fennel sausages braised with lemony potatoes and bay leaves in Tuscany on Saturday Kitchen.

Rick says: “The perfect sausages for this dish are those from specialist Italian or Continental delicatessens, luganega, which come in one long length. If you are using ordinary sausages, add a teaspoon of fennel seeds to the onions when frying.”

The ingredients are: 450g luganega sausages or other nice meaty, pork chipolatas, 4 tbsp extra virgin olive oil, 1 small onion, halved and thinly sliced, 2 garlic cloves, thinly sliced, 750g small waxy potatoes, peeled and each cut into quarters, ½ lemon, pared zest and juice only, 4 fresh bay leaves, 2 tbsp fresh parsley, chopped,salt and freshly ground black pepper and 120ml water.