Jump to content

11 0

Per Serving, serves 2

HECK Lemon fennel and new potato sausage bake

FG 7.5 using 1 GC / CC 11   Potato, Chicken, Lemon

HECK Lemon fennel and new potato sausage bake Mouthwatering summer classic potato sausage bake


  • 6 HECK Chicken Italia Sausages
  • 1 lemon
  • 30g golden raisins or sultanas
  • 250g baby new potatoes, scrubbed and halved if larger than bite-sized
  • Spray oil
  • 1 medium head fennel, cut into wedges
  • Bunch asparagus, trimmed
  • 2tbsp roughly chopped flat leaf parsley


  1. Heat the oven to 200C/fan 180C/gas mark 6. Cut the lemon in half lengthways, then cut one piece into 4 wedges and set aside. Squeeze the juice from the other half into a small bowl. Add the raisins, stir and set aside for at least 30 mins.
  2. Bring a small pan of water to the boil, add the potatoes and cook for 5 mins. Drain and add to a medium-sized roasting dish. Add the fennel and reserved lemon wedges, spray with oil, toss and bake for 10 mins.
  3. Add the sausages to the tray and cook for 5 mins. Add the asparagus to the dish, turn the potatoes, fennel and sausages and cook for 12-15 mins until cooked through.
  4. Mix the parsley with the raisins and scatter over the tray with any juices. Serve.
  5. Recipe courtesy of Heck, www.heckfood.co.uk