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Who says sausages are just for kids? Here is my slightly more grownup version of a lovely sausage Traybake. I’ve used fennel seeds as well as actual fennel, not absolutely necessary, but it did give the dish an added depth of flavour. I added a pre-cooked pouch of lentils for ease, but feel free to cook your own. This came in at approximately £2.00 per portion. Who’s going to try?
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Serves 4
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INGREDIENTS
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2 fennel bulbs - each cut into 8 wedges keeping the root intact
2 red onions - each cut into 8 wedges
6 whole garlic cloves
Juice of half a lemon
2 teaspoons fennel seeds
8 sausages @thejollyhog
1 pouch of pre-cooked beluga or puy lentils
10-12 cherry tomatoes
1 tablespoon balsamic vinegar
Olive oil
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METHOD
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Preheat the oven to 200 degrees.
Add the fennel, onions, garlic and fennel seeds to a large roasting tray. Drizzle with olive oil and squeeze in the lemon (throw in the lemon too) season and into the oven for 20 minutes.
Remove from the oven and add the sausages and drizzle with balsamic. Place back in the oven for another 20 minutes. Remove and stir in the lentils and add the tomatoes. Cook for another 10 minutes.
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