Roasting Fanatic
English Sausages Baked with Fennel, Red Onion and Apples
In everyday life, simplicity reigns supreme, even when it comes to food. We're not always what we aspire to be, and while I may admire the culinary feats of celebrity chefs, most evenings I find myself sticking to a simple baked salmon seasoned with salt, pepper and olive oil, and accompanied by roughly chopped roasted vegetables like red onion, courgettes, peppers and tomatoes. As I bake salmon and vegetables routinely, occasionally switching to chicken with potatoes, my family will eventually plead for something different. And at times like these, compromise is key. One-pot meals come to the rescue. Exciting, flavourful and colourful – a celebration in contrast to the mundane and ordinary. It's a feast that doesn't require extensive effort, and it's a joy to feed the family from just one dish. And the best part? Cleaning up afterwards is a breeze. One such solution I'd love to share with you is the following recipe. Humble sausages are elevated to new heights when paired with fennel, red onions and apples, and topped with an original dressing. The result is extraordinary, delectably delicious and truly deserving of praise.
Ingredients
- 6–8 medium sausages
- 2 fennel bulbs
- 1 large red onion or 2 smaller ones
- 2 apples
- 50 ml dry white wine
- 1 tbsp liquid honey
- 2 tbsp olive oil
- Fresh oregano leaves
- Salt and pepper
Method
- 1Preheat the oven to 200°C/180°C fan.
- 2Peel and cut the fennel, red onion and apples into large wedges.
- 3Arrange the sausages in a medium-sized roasting dish, surround them with the onion, fennel and apples. Sprinkle with fresh oregano leaves.
- 4Prepare the dressing: mix the wine, honey and olive oil. Season with salt and pepper. Drizzle over the sausages and garnish.
- 5Bake for 40 minutes, stirring occasionally, until the vegetables are tender and begin to caramelise. Serve with flatbreads or your favourite bread to soak up the delicious sauce.
