I always get excited when I see recipes that include fennel. Fennel makes me happy. I love when it’s roasted or baked, but my all time favorite is eating it SUPER cold all by itself, with some olives. YUM.
This recipe caught my eye for many reasons, not just because of the fennel. It’s comforting, rustic, EASY (seriously, it doesn’t get much easier!), delicious and would even be suitable for company. Simply put – it’s Italian. That’s what it’s all about.
Another wonderful one-pot meal 🙂
Umbrian Sausage Bake
adapted from Italian Food Forever
8 sausage links, hot or mild
4 medium potatoes, cut into 2 inch chunks
2 fresh fennel bulbs, top & core removed and cut into 2 inch pieces
2 medium onions, peeled and cut into thick wedges
2 red bell peppers, core & seeds removed and cut into 2 inch chunks
6 garlic cloves, peeled & crushed
3 tablespoons extra virgin olive oil
sea salt & cracked black pepper, to taste
crushed red pepper, to taste
1/2 cup chopped fresh parsley
zest from 2 lemons
Preheat the oven to 375 degrees. Mix together all the ingredients apart from the sausages in an oven-proof large casserole dish and toss well to coat the vegetables with the oil and seasonings. Place the sausages on top and place in the oven.
After 20 minutes, pierce the sausages with a fork and turn over. Gently move the vegetables around to ensure they both cook and brown evenly.
Continue to cook until the vegetables are lightly browned and tender when pierced with a fork, and the sausages are browned, about another 25 minutes or so. To serve, scoop a hearty helping of the vegetables onto each plate, and top with the sausages cut in half. Serve immediately.