The spicy fennel salsiccias cook in their own juices with pre-grilled vegetables, potatoes and aromatic herbs to create a fragrant stew. A convivial dish that invites you to soak up the sauces when served with fresh bread.
| Ingredients (4 servings) | ||
|---|---|---|
| 16 | small potatoes (triplets or small waxy varieties) | |
| 2 | large fennel bulbs | |
| 4 | red pointed peppers | |
| 1 | large red onion | |
| 2 | Oranges, filleted (optional) | |
| 6 | Garlic cloves, unpeeled, lightly pressed | |
| 3 | tablespoon(s) | Olive oil |
| 2 | tablespoon(s) | Balsamic vinegar |
| 2 | teaspoon(s) | Oregano leaves, dried |
| 1 | teaspoon(s) | Fennel seeds, lightly toasted |
| 1 | teaspoon(s) | red chili flakes (to taste) |
| 1 | teaspoon(s) | coarse sea salt |
| Black pepper, freshly ground | ||
| 8 | Salsiccia sausages (approx. 800 g) | |
| 3 | tablespoon(s) | Parsley, freshly chopped |
*Cover picture porcelain: "Sunflower" collection by Frankl24
