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. Line up your sausages on the grill pan and cook for about 5 minutes on each side or until well browned and cooked through. Check by slicing into one of the sausages to make sure there are no raw pink bits left.
2. While the sausages are cooking, heat the oil in a large saucepan and fry the fennel seeds for about 20 seconds until they smell toasty. Add the shallots, garlic, thyme, fennel, celery, and zucchini, and stir-fry for 2 minutes or until just starting to soften. Add the tomatoes and the tomato purée and keep stirring for another minute.
3. Pour in the chicken stock and bring to the boil, then reduce to a simmer. Slip the cooked sausages into the pan and let the whole lot bubble away for a minute. Stir through the parsley.
4. Serve with green beans and enjoy!