The combination of sausages and beans has been around for centuries, and almost every part of the world seems to have embraced it in one form or another. France has its rich cassoulet, Italy has rustic dishes of sausages and white beans, Britain has bangers and beans, and even the humble tin of sausages and beans has earned its place in many family cupboards. The ingredients may change, but the idea remains the same – hearty, economical food that fills hungry bellies and tastes even better with a chunk of bread.
This Sausage and Fennel Tray Bake is my version. Traditional Italian pork and fennel sausages are roasted with sweet fennel, cherry tomatoes and creamy cannellini beans until everything comes together in one tray. As the tomatoes burst and the sausages release their juices, they create a light, flavourful broth that’s perfect for mopping up with crusty bread. It’s the sort of dinner you can put in the oven, get on with your evening, and know everyone will happily sit down to eat.
If you’re looking for more easy family dinners, my Mediterranean Baked Fish and Roast Chicken with Orange and Fennel make a great place to start.
Why You’ll Love This Italian Sausage and Fennel Tray Bake
- Everything cooks together in one roasting tray.
- A hearty family dinner with very little washing up.
- The fennel becomes beautifully sweet and caramelised.
- The cannellini beans soak up the rich roasting juices.
- Perfect for cooler evenings.
- Leftovers taste even better the next day.
Watch How to Make It
If you want to see it come together, I’ve filmed the full process here:
Ingredients You’ll Need
Italian pork and fennel sausages
Traditional Italian pork and fennel sausages are the backbone of this recipe. As they roast they flavour the entire tray, creating a rich broth that the beans happily soak up.
Fennel
Roasting transforms fennel into something soft, sweet and beautifully caramelised.
Cannellini beans
Creamy white beans that absorb every bit of flavour from the roasting juices.
Cherry tomatoes
Leave them whole. They burst naturally in the oven and become part of the delicious broth.
Red onion
Adds sweetness and caramelises alongside the fennel.
Garlic
Thinly sliced so it melts into the roasting juices.
Fennel seeds
They reinforce the classic pairing of pork and fennel and subtly perfume the broth.
Rosemary
Fresh rosemary adds warmth without overpowering the other flavours.
Dry white wine
Creates depth and forms the base of the light broth.
White wine vinegar
A small amount brightens the finished dish without tasting acidic.
Lemon zest
Added at the end to lift the rich flavours.
Parsley and fennel fronds
Fresh herbs finish the tray beautifully.
Pro Tips
- Don’t overcrowd the tray or the vegetables will roast less evenly.
- Turn the sausages halfway through cooking so they colour on all sides.
- Gently stir the beans at the halfway point so they continue absorbing the roasting juices.
- Finish with the lemon zest immediately before serving for the freshest flavour.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I Freeze It?
Yes. Freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating
Reheat in a 180°C oven until piping hot, or microwave individual portions. Add a splash of water if you would like a little more broth.
Frequently Asked Questions
Can I use butter beans instead of cannellini beans?
Yes. Butter beans are an excellent substitute.
Can I make this without wine?
Yes. Replace the wine with chicken stock.
What should I serve with it?
Crusty bread is my favourite because it soaks up the delicious broth, but mashed potato or creamy polenta also work well.
Can I prepare it ahead?
Yes. Assemble everything in the roasting tray several hours ahead, refrigerate, then bake when you’re ready.
Final Thoughts
Simple one-pan dinners never go out of style, especially when they’re built around good ingredients. This Italian Sausage and White Bean Tray Bake is hearty enough for a cold evening, easy enough for a weeknight and impressive enough to serve straight from the roasting tray in the middle of the table.
The sweet roasted fennel, creamy beans and burst tomatoes create a wonderfully light broth, while the Italian pork and fennel sausages bring everything together. Just don’t forget the crusty bread — you’ll want every last drop.
Italian Sausage, Fennel and White Bean Tray Bake
Equipment
- large roasting tray
- Chopping Board
- sharp knife
- Measuring jug
Ingredients
- 8 Italian pork and fennel sausages approximately 750–800g
- 2 medium fennel bulbs trimmed, halved through the core and cut into 4–5 wedges each
- 1 large red onion cut into wedges
- 500 g cherry tomatoes left whole
- 2 x 400g cans cannellini beans drained and rinsed
- 5 garlic cloves thinly sliced
- 1 tsp fennel seeds
- 2 rosemary sprigs
- 125 ml dry white wine
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- To Finish
- Finely grated zest of 1 lemon
- 2 tbsp chopped flat-leaf parsley
- A few fennel fronds
Instructions
- Preheat the oven to 200°C fan-forced.
- Add the fennel, red onion, cherry tomatoes, cannellini beans and sliced garlic to a large roasting tray.
- Sprinkle over the fennel seeds, salt and pepper.
- Pour over the olive oil, white wine and white wine vinegar. Toss gently to coat everything.
- Nestle the Italian pork and fennel sausages amongst the vegetables and beans. Tuck the rosemary sprigs around the tray.
- Roast, uncovered, for 45–55 minutes, turning the sausages and gently stirring the vegetables halfway through, until the sausages are beautifully golden, the fennel is tender and caramelised, and the tomatoes have burst to create a light, flavourful broth.
- Remove the rosemary sprigs.
- Scatter over the lemon zest, parsley and fennel fronds.
- Serve immediately with plenty of crusty bread to soak up the pan juices.
Notes
- Leave the cherry tomatoes whole so they burst naturally during roasting.
- Good quality Italian pork and fennel sausages make all the difference.
- Butter beans can be substituted for cannellini beans.
- Leftovers keep well for up to 3 days.
Nutrition
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