Green beans with sausage mince and fennel
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
This side dish uses ground Italian sausage, just peel the casings. Sauté it in a pan with red onion, thyme, and fennel root, then combine with separately roasted green beans. Serve sprinkled with fresh, aromatic fennel fronds. You can make this side dish in advance and simply reheat it in the oven before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 tablespoons extra-virgin olive oil
- 0.9 kg green beans, ends trimmed
- 220 g raw hot Italian sausage, casings removed
- 1 small red onion, thinly sliced
- 1 small fennel root, halved, core removed and very thinly sliced + chopped fennel greens for serving
- 2 teaspoons fresh thyme
We recommend
Recipes with similar ingredients: green beans, kupaty (fried sausages), red onion, fennel bulb, fennel leaves, thyme
Cooking the dish according to the recipe:
- Heat 2 tablespoons olive oil in a large skillet over high heat. Add half of the green beans and season generously with salt and black pepper. Cook, undisturbed, until they begin to brown, about 3 minutes. Stir and continue cooking until tender, 3 to 4 minutes; transfer to a rimmed baking sheet. Add another 2 tablespoons olive oil to the skillet and repeat with the remaining green beans; transfer them to a baking sheet and wipe out the skillet.
- Add the remaining 2 tablespoons of olive oil and the sausage to the skillet. Cook over medium heat, breaking up the sausage with a spoon, until darkened, 4-5 minutes. Transfer with a slotted spoon to the baking sheet with the green beans. Add the red onion, fennel, and thyme to the skillet, season with salt, and cook, stirring, until softened, 4-5 minutes.
- Return the beans and meat to the pan and stir; season with salt and pepper to taste. Transfer to a serving platter and sprinkle with fennel fronds.
Note
You can prepare the dish up to 4 hours in advance; cover and refrigerate. Reheat in the oven at 150°C (300°F); sprinkle with fennel fronds before serving.
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