Italian Sausage, Fennel and White Bean Tray Bake

Italian pork and fennel sausages roasted with fennel, cannellini beans and cherry tomatoes in a light broth.

Italian Sausage, Fennel and White Bean Tray Bake

Traditional Italian pork and fennel sausages roasted with fennel, cannellini beans and cherry tomatoes in a light white wine broth. An easy one-pan dinner that's perfect with crusty bread.

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Course: Dinner, Main Course

Cuisine: Italian

Keyword: One-Tray, Tray Bake

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: people

Calories: 629kcal

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