One Tray, One Wash-Up
The traybake succeeds when everything on it finishes cooking at the same moment, which means cutting the potatoes small, the fennel large, and giving them a head start before the sausages join them. Fennel roasted until its edges caramelise turns sweet and faintly aniseedy, which is exactly what good pork sausage wants alongside it.
Ingredients
Serves 4 | Cost: $6.25 per serving | Total: $25.00 | Ready in 40 min
- 8 pork sausages
- 2 fennel bulbs, cut into thick wedges, fronds reserved
- 800 g (1¾ lb) baby potatoes, halved
- 3 tablespoons olive oil
- 3 sprigs fresh rosemary
- 1 lemon, cut into wedges
- 1 teaspoon fennel seeds, lightly crushed
- ½ teaspoon chilli flakes
- Sea salt and black pepper, to taste
Instructions
- Start the potatoes. Preheat the oven to 200°C (400°F). Toss the halved baby potatoes with 2 tablespoons of the olive oil, the crushed fennel seeds, salt and pepper. Spread on a large tray and roast for 15 minutes.
- Add the fennel. Toss the fennel wedges with the remaining oil and add them to the tray along with the rosemary sprigs and lemon wedges. Turn everything so it is coated in the hot oil already on the tray.
- Add the sausages. Nestle the whole sausages among the vegetables, leaving space around each one so they roast rather than steam. Scatter over the chilli flakes.
- Roast to finish. Return to the oven for 25 minutes, turning the sausages once at the halfway point, until they are browned all over and the fennel edges have caramelised deeply.
- Serve. Squeeze the roasted lemon wedges over the whole tray, scatter with the reserved fennel fronds, and take it straight to the table.
Nutritional & Dietary Notes
Dairy-Free
There is no milk, cream, butter or cheese in this recipe. Richness comes from the meat, the cooking fat and the aromatics rather than from dairy, which makes it a comfortable choice for anyone who is lactose intolerant or avoiding dairy altogether.
Gluten-Free
Every ingredient in this recipe is naturally free from wheat, barley and rye. If you are cooking for someone with coeliac disease, double-check any stock, sauce or spice blend you buy in, as gluten-containing thickeners and malt derivatives are common hidden additions in commercial products.
Paleo
This recipe sticks to whole, unprocessed ingredients: quality meat, vegetables, herbs, natural fats and spices. There are no grains, legumes, refined sugars or industrial seed oils, so it fits cleanly within a paleo framework.
Featured HOTRO.ca Product
This recipe is built around Pork Sausage from HOTRO.ca. We source premium BC-raised and ethically farmed meats and slow-simmered bone broth, so the quality of the core ingredient does most of the work for you. Substituting a lesser product will change the result more than any other single change you could make to this recipe.
Whole pork sausages roasted on one tray with fennel, potatoes, lemon and rosemary.