Guest chef

Emma Franklin

Our Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.

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Sausage, fennel and pepper traybake

  • Serves 4
  • Prep 10 mins
  • Total time 55 mins
3.9/5 rating (32 votes)
Sausage, fennel and pepper traybake
Sausage, fennel and pepper traybake

step by step

  • 1Pour 1½ tablespoons of the oil into a large roasting tin, put on the middle shelf of the oven and preheat the oven to 220°C, fan 200°C, gas 7.
  • 2Add the sausages and potatoes to the hot tin, toss gently to coat in the oil and roast for 10 minutes. Meanwhile, put the fennel, peppers, crushed garlic and mustard in a bowl with the remaining oil, season with salt and pepper, and toss gently to coat everything in the oil and mustard.
  • 3After the 10 minutes, add the vegetables to the roasting tin and spread out in a single layer, then pour in the cider or stock. Return to the oven and cook for another 30-35 minutes, turning the sausages halfway, until everything is cooked through and golden. Scatter with the parsley just before serving.
  • Recipe photograph by Dan Jones.

You will need

  • 2 tbsp olive oil
  • 8 of your favourite sausages
  • 500g new potatoes, scrubbed and halved
  • 2 fennel bulbs, in thick wedges
  • 2 red peppers, deseeded and cut into chunks
  • 2 garlic cloves, crushed
  • ½ tbsp wholegrain mustard
  • 250ml cider or chicken stock
  • a handful of parsley, roughly chopped

+ Nutritional Information