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Umbrian Sausage Bake
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Description
My version of Italian comfort food. This one-dish sausage and vegetables bake is one of my constant favorite things to make when I don’t have time to fuss in the kitchen.
Ingredients
- 8 whole Sausage Links - Spicy Or Mild
- 2 whole Medium Potatoes, Peeled & Cut Into 2 Inch Chunks
- 2 whole Sweet Red Peppers, Core & Seeds Removed & Cut Into 2 Inch Chunks
- 2 whole Medium Onions, Peeled & Cut Into Wedges
- 2 bulbs Fennel, Cores & Tops Removed & Cut Into 2 Inch Pieces
- 5 cloves Garlic, Peeled & Squashed
- 3 Tablespoons Olive Oil
- 2 whole Hot Red Chile Peppers, Finely Chopped (Optional)
- Sea Salt and Cracked Black Pepper
- ½ cups Chopped Fresh Parsley
- 2 whole Lemons, Zested
Preparation
Preheat the oven to 375 degrees F. Mix together all the ingredients apart from the sausages in an oven-proof large casserole dish and toss well to coat the vegetables with the oil and seasonings. Place the sausages on top and place in the oven. After 20 minutes, pierce the sausages with a fork and turn over. Gently move the vegetables around to ensure they both cook and brown evenly.
Continue to cook until the vegetables are lightly browned and tender when pierced with a fork, and the sausages are browned, about another 25 minutes or so. To serve, scoop a hearty helping of the vegetables onto each plate, and top with the sausages cut in half. Serve immediately.
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4 Comments
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welovetoeat on 3.12.2010
That was absolutely delicious!!! Thank you.
laur on 2.24.2010
This was awesome! I substituted homemade tomato basil beef sausages and used one less bulb of fennel and it was terrific. I was a little skeptical that the lemon flavor would overwhelm the dish but it was perfect. Definitely will make again.
sturgismama68 on 2.16.2010
Thanks for a great recipe…I used Hot Italian Turkey Sausage and it was delish!
Cooking Ventures on 2.15.2010
I love that used fennel in this dish. I adore roasted fennel and I think it would work perfectly with the sausage! I HAVE to try this recipe.