Roast Sausage and Fennel with Orange


Fennel and orange are simply wonderful together. Add a dash of raspberry vinegar and you have deep, fruity flavors that compliment the sausages perfectly. Adapted slightly from Bon Appetit, which uses red wine vinegar instead of raspberry.
2 medium fennel bulbs, fronds reserved, halved and sliced lengthwise into 3/8-inch slices
1 small red onion, sliced lengthwise into 1/4-inch slices
3 sprigs rosemary
4 tablespoons olive oil, divided, plus more for drizzling
Kosher or sea salt
freshly ground pepper
4-6 mild Italian sausages
1 medium navel orange
1 tablespoon raspberry wine vinegar
1 Place a rack in the upper part of your oven and preheat to 425°F.

2 Combine fennel bulb slices, onion, and rosemary sprigs in a 9x13 pan (or a rimmed baking sheet). Drizzle with 3 tablespoons oil, season with salt and pepper, then toss to combine.

3 Prick sausages all over with a fork. Arrange sausages on top of vegetables, then drizzle with remaining 1 tablespoon oil.

4 Roast for 20 minutes, then turn sausages and roast another 20 minutes, until sausages are browned on top and cooked through, and fennel is tender.

5 Meanwhile, cut ends off orange to reveal flesh. Rest orange upright, cut down to remove peel and white pith. Over a small bowl, hold orange and cut between membranes to release segments into bowl. Discard membranes. Add vinegar, toss, then season with salt and pepper. Set aside.

6 Coarsely chop reserved fennel fronds (you want about 1/4 cup). Set aside.

7 Remove baking dish from oven. Using a spoon to hold back orange segments, pour juices from orange over sausage and fennel mixture. Set orange segments aside. Let sausages and fennel mixture cool 5 minutes.

8 Presentation: Serve right from baking dish set on a trivet. Crumble rosemary leaves and scatter reserved orange segments and fennel fronds. Season with salt and a bit more pepper, then drizzle with oil.

servings  use metric
original recipe yield: 4 Servings

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