A recipe from the Good Food collection.
1 large handful Italian parsley
2 slices (65g) day-old white bread
1 tbsp olive oil
650g kipfler or other small potatoes, scrubbed and cut into 5mm slices
1 large fennel bulb, thinly sliced
3 garlic cloves, thinly sliced
400g tin chopped tomatoes
1 bay leaf
1 tsp thyme leaves
80ml (⅓ cup) white wine
185ml (¾ cup) chicken stock or water
6 thick Italian pork and fennel sausages (about 750g)
green salad, to serve
1. Preheat the oven to 190C.
2. Put the parsley and bread in a food processor and blend to make coarse crumbs. Add the olive oil and pulse to mix well. Spread the crumb mixture over the base of a 20cm × 30cm baking dish. Bake for 15 to 20 minutes, or until the crumbs are golden, then tip into a bowl, reserving the dish.
3. Place the potatoes, fennel, garlic, tomatoes, bay leaf and thyme in the baking dish. Toss to combine well, season well with sea salt and freshly ground black pepper, then spread the mixture evenly over the base of the dish. Pour the wine and stock over, then cover with foil and bake for 1 hour.
4. Add the sausages to the dish and bake, uncovered, for 45 minutes, or until the sausages are cooked through and the vegetables are very tender. Remove and discard the bay leaf, then scatter the reserved crumb mixture over and serve with a green salad.