Serve :
3- 4 people

Cooking time :
30 Mins

Prep time :
10 Mins

Course :
Lunch, Dinner

Detail :

Although its most common to grill or bake a sausage, here’s a simple recipe that gently braises the sausages keeping all the flavour in the sauce. This recipe is great with a meaty garlic sausage like a Butifarra or an Italian style sausage like our Italian Fennel.


500g Sloane’s Butifarra or Italian Fennel sausages

250g Sloane’s Streaky Bacon, diced

2 tbsp extra virgin olive oil

1 onion, halved and thinly sliced

4 garlic cloves, thinly sliced

500g small waxy potatoes, sliced 15mm

½ lemon, zest and juice only

4 fresh bay leaves

2 tbsp fresh parsley, chopped

salt and freshly ground black pepper

120ml Sloane’s Chicken Stock


  • Preheat the oven to 180C.
  • Heat half the olive oil in an oven proof dish
  • Add the sausages and fry until nicely browned all over, remove sausages from the pan and set aside.
  • Add the onion, garlic and bacon with the other tablespoon of oil to the casserole dish and fry until soft and lightly golden.
  • Stir in the potatoes, sausages, lemon zest and juice, add bay leaves and half the chopped parsley
  • Season with the salt and black pepper.
  • Pour the rest of the oil, along with the stock into the dish, cover tightly with the lid and bake for 20-30 minutes until the potatoes are soft.
  • Remove from the oven, sprinkle over the remaining parsley and serve