1 tsp fennel (Add this if you choose to use another type of sausage like a sweet flavor.)
1 brown onion, chopped
1 leek, trimmed, finely sliced
2 garlic cloves, crushed
1 tablespoon plain flour
2 carrots, thinly sliced
2 celery stalks, thinly sliced
8 potatoes, halved
3 cups salt reduced chicken stock
1 cup frozen peas
1/2 cup fresh flat-leaf parsley leaves, chopped
Step 1: Heat oil in a large, heavy-based saucepan over medium-high heat. Cook sausages, turning, for 10 minutes or until just cooked through. Transfer to a plate lined with paper towel.
Step 2: Add bacon and fennel seeds to pan. Cook for 5 minutes or until lightly browned. Add onion, leek and garlic. Cook for 5 minutes or until leek has softened. Stir in flour. Add carrot, celery and potato. Cook, stirring for 1 minute. Add stock, stirring until smooth and combined. Bring to the boil.
Step 3: Reduce heat to low. Simmer, partially covered, for 20 minutes or until potatoes are almost tender. Cut sausages into .25″ thick slices. Return to pan. Cook for 10 minutes or until sausages are heated through and potatoes are tender. Stir in peas. Cook for a further 5 minutes or until peas are bright green and tender.