Sausage, fennel and pepper traybake
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones.
Sausage, fennel and pepper traybake
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
440Kcal
Fat
24gr
Saturates
8gr
Carbs
33gr
Sugars
10gr
Fibre
6gr
Protein
19gr
Salt
2.4gr
Emma Franklin
Former 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.
See more of Emma Franklin’s recipes
Emma Franklin
Former 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.
See more of Emma Franklin’s recipes
Ingredients
- 2 tbsp olive oil
- 8 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
Step by step
- Pour 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.
- Add 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.
- After 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.
