Braised sausage, lentils and fennel from Greekish: Everyday Recipes with Greek Roots (page 123) by Georgina Hayden

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Notes about this recipe

  • Eat Your Books

    Can substitute dried red chilli flakes for Aleppo pepper.

  • anya_sf on September 11, 2025

    I made 1/2 recipe but with a whole large fennel bulb, sliced thinly so it would cook faster. Cooked the whole thing on the stove, simmered 15 min covered and 5 min uncovered. Stirred in some greens at the end and served with bread. Easy and satisfying.

  • bernalgirl on May 25, 2025

    What a tasty and comforting dish! I modified the approach using dried French lentils, which I par-cooked earlier in the day. I browned the sausages, then the fennel, removing each to sauté the onions and proceed with the recipe. I also added chile flakes because I always do. It’s delicious and I plan to make it again.

  • rmardel on May 20, 2025

    Excellent dish with a lovely combination of flavors, perfect for the cooler seasons of the year. Luckily that is when fennel is in season here as well.

  • katmagdunn on July 27, 2024

    This was lovely. It's a very hardy dish and we made it at the height of summer; best saved for a cold depressing night in!

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