So I know it might seem like I only make things from Lean in 15 now but I love the recipes and they’ve been so good for my gestational diabetes readings. Plus they’re really quick to get on the table, which helps with my goal of trying to finish my dinner by 7.30pm, which is a new one for me. I have always been quite a late eater. I have adapted this recipe a fair bit since I find Joe is a little bit more keen on loads of liquid than I am but it is super tasty and quick and when I made it for Neil and his mum everyone wanted seconds!
Italian Stallion Sausages
Adapted from Lean in 15 by Joe Wicks
20 chipolata sausages
1 tablespoon olive oil
2 teaspoons of fennel seeds
4 shallots, roughly diced
2 cloves of garlic, roughly chopped
2 sprigs of thyme
1 fennel bulb, roughly diced
4 celery sticks, roughly diced
12 cherry tomatoes
2 tablespoons tomato puree
250ml chicken stock
A bunch of parsley, roughly chopped – leaves only
Preheat your oven grill to high. Line your grill pan with foil and lay out the sausages on it. It helps with the clean up because the sausages are a bit messy. Cook for about five minutes each side. I do this with the door a little bit open to stop a smoke-fest.
While the sausages are cooking, heat the oil in a large saucepan. Add the fennel seeds and fry for a minute or so until they become fragrant. Add the shallots, garlic, thyme, fennel, celery and courgette and stir fry for a couple of minutes until the vegetables soften. Add the tomatoes and tomato puree and stir for another minute.
Add the chicken stock and bring to the boil. Reduce to a simmer for about five minutes. Slip in the sausage, let it all bubble for a minute or so and then serve.
We had this with some new potatoes but if you’re not struggling with blood sugar levels it would also be lovely with mashed potato.