Italian Sausages, Tomato, and Green Beans

Ingredients

• Italian sausage

  Pork, raw

  10 oz or 284g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Fennel seed

  Spices

  1 tsp, whole or 2g

• Shallots

  Raw

  2 tbsp chopped or 20g

• Garlic

  Raw

  1 cloves, minced or 3g

• Thyme

  Fresh

  1 tsp or 0.8g

• Fennel

  Bulb, raw

  2 bulb or 468g

• Green beans

  Snap beans, raw

  3 ½ oz or 99g

• Celery

  Raw

  2 stalk, medium or 80g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Cherry tomatoes

  Red, ripe, raw, year round average

  6 cherry tomato or 102g

• Tomato puree

  Canned, without salt added

  1 tbsp or 16g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Parsley

  Raw

  1 tsp or 1g

Directions

1. Preheat your grill to maximum. Arrange the sausages on the grill pan and cook for about 5 minutes on each side until well browned and cooked through. Slice into one sausage to ensure there are no raw pink bits left.
2. While the sausages are grilling, heat the olive oil in a large saucepan over medium heat. Add the fennel seeds and fry for about 20 seconds until fragrant. Stir in the shallots, garlic, thyme, fennel bulb, celery, and zucchini, and stir-fry for 2 minutes until just starting to soften. Add the cherry tomatoes and tomato purée, stirring for another minute.
3. Pour in the chicken stock and bring to a boil, then reduce to a simmer. Add the cooked sausages to the pan and let simmer for a minute. Stir in the parsley.
4. Serve with green beans and enjoy!