Italian-inspired Roast Sausages and Fennel is a fantastic one tray meal. Roasting fresh fennel makes it deliciously creamy and sweet, the perfect partner for juicy pork sausages.
Prep Time 10 minutesmins
Cook Time 45 minutesmins
Total Time 55 minutesmins
Serves 3
Ingredients
2bulbs fennel
2onions
4clovesgarlicpeeled and chopped
8coarse Italian-style pork sausages
3Tbspolive oil
100mlwhite wine
100mlchicken stock
2Tbspwhite wine vinegar
1Tbspmustard
2tspbrown sugar
1tspfennel seeds
2sprigs rosemaryleaves finely chopped
Sea salt and black pepper
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Instructions
PREPARE: Heat the oven to 220°C / 425°F / Gas 7 with a rack in the top third of the oven.
SLICE THE VEGETABLES: Cut the fennel in half, then into thick slices lengthways. Deserve the green fronds on top. Halve and peel the onions, then cut into thick wedges.
COMBINE: Scatter the fennel, onions and garlic over the base of a roasting tin. Lay the sausages on top, then drizzle over the olive oil and toss to coat.
MAKE THE SAUCE: Whisk together the wine, chicken stock, vinegar, mustard and sugar. Pour over the sausages in the tin, and toss again to coat. Scatter over the fennel seeds and rosemary then season generously with salt and pepper.
ROAST: Transfer the roasting tin to the preheated oven and roast for 40 - 45 minutes until the sausages are golden brown and the fennel is tender.
SERVE: Scatter over the reserved fennel fronds, then serve immediately on warmed plates with fresh white bread or boiled potatoes.
WINE RECOMMENDATION: An Italian Primitive or Chianti is lovely with this classic dish.