Fixed sausage pan with chard and fennel

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
3.4 9
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 red onion
  • 1 Fennel
  • 400 g Swiss chard
  • 12 small salsicce (Italian fennel sausage; alternatively 16 Minikabanossi)
  • 3 TABLESPOONS Oil
  • 1 TEASPOON Flour
  • 3 TABLESPOONS light balsamic vinegar
  • 1 TABLESPOON Mustard
  • 7-10 Tbsp salt, pepper

Directions

  1. 1

    Peel the onion. Clean and wash the fennel and chard. Cut onion, fennel and chard stems into fine strips, chard leaves into wide strips.

  2. 2

    Fry the sausages in hot oil until brown all around. Take them out. Sauté onion, fennel and chard stems in frying fat. Dust with flour and sweat. Deglaze with vinegar and 150 ml water. Bring to the boil and simmer for about 3 minutes.

  3. 3

    Add sausages and chard leaves and heat. Season to taste with mustard, salt and pepper. Serve with toasted bread as desired.

Nutrition Facts

KCAL
380 kcal
CARBS
5 g
FATS
32 g
PROTEINS
15 g