- 500 g pork sausages
- 1 large bulb fennel, cut into wedges
- 3 green apples, cored
- Olive oil, for drizzling
- 1 T fennel seeds
- 2 large sprigs sage
- 1 cup water
- 3 x 400 g cans butter beans, rinsed and drained
- 1⁄2 cup chicken stock
- 2 T butter
- sea salt and freshly ground black pepper, to taste
Preheat the oven to 180°C. Place the sausages, fennel and 1 apple, cut into wedges, on a baking tray. Drizzle with a little oil and the fennel seeds and roast for 30 minutes, or until the sausages are brown and the fennel caramelised. Add the sage in the last 5 minutes of cooking time.
Peel and cube the remaining apples and place them and the water in a saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes, or until soft. Add the beans and stock and heat through.
Mash with the butter, season to taste and serve warm with the sausages and fennel.