One-Pot Italian Sausages with Potatoes
1 pound mild or hot Italian sausages
1 tablespoon olive oil
1 large onion, halved and sliced
1 large fennel bulb, trimmed and cut into strips
2 cloves garlic, finely chopped
1 teaspoon dried oregano
4 medium potatoes, peeled and cubed
400 ml of fresh tomatoes, chopped
1/2 cup beef stock
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped parsley
With a fork, prick sausages all over and place in large saucepan over medium-high heat. Add 2 tbsp. water and cook, turning often and adding more water as needed, for 12 minutes or until browned and no longer pink in centre. Transfer to a cutting board. Let cool slightly; cut into slices.
Drain any fat in pan; add oil, onion, fennel, garlic and oregano; cook, stirring, for 3 minutes or until softened.
Add potatoes, tomatoes, stock, 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.