Roast Sausage and Fennel with Orange
Roast Sausage and Fennel with Orange is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place a rack in highest position in oven; preheat to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace a rack in highest position in oven; preheat to 425°F.
Combine fennel bulbs, red onion, and rosemary sprigs on a large rimmed baking sheet.
Drizzle with 3 Tbsp. oil, season generously with kosher salt and pepper, and toss to combine.
Arrange sausages on top, spacing evenly and nestling into vegetables.
Prick sausages all over with the tip of a paring knife and drizzle with 1 Tbsp. oil.
Roast until sausages are browned on top and cooked though and fennel is tender and deeply browned in spots, 25–30 minutes.
Meanwhile, coarsely chop reserved fennel fronds (you want about 1/4 cup); set aside.
Cut the ends off orange to reveal flesh.
Rest orange upright on a cut side and cut down around orange to remove peel and white pith, rotating it as you go; discard peel.
Working over a small bowl, hold orange in your hand and cut between membranes to release segments into bowl.
Squeeze membranes to extract any remaining juice into bowl; discard membranes.
Add vinegar to orange segments and juice and toss to combine; season with kosher salt and pepper.
Remove baking sheet from oven.
Using your hand or a spoon to block segments, pour juices from orange over sausage and fennel mixture.
Set orange segments aside and let sausages and fennel mixture cool 5 minutes.
Transfer sausages and fennel mixture to a platter.
Crumble rosemary leaves over and scatter reserved orange segments and fennel fronds on top.
Season with sea salt and a bit more pepper; drizzle with oil.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.