Pork and fennel sausages with herb-roasted vegetables is a hearty and flavorful all-year-round dish that is perfect for any occasion. This recipe combines the savory taste of pork and fennel sausages with the aromatic fresh herbs and the caramelized texture of the roasted vegetables.

Creating a satisfying and delicious meal that is sure to be a hit with everyone. The dish is easy to prepare and can be customized to suit your personal tastes by using different types of vegetables or meats.

Whether you are cooking for a large gathering or just looking for a tasty family meal to enjoy at home. This recipe of pork and fennel sausages with herb-roasted vegetables is sure to be a winner for everyone.

The Perfect Meal For Any Occasion – Pork And Fennel Sausages With Herb-Roasted Vegetables

Pork and fennel are one of my favorite combinations the savoriness of the pork and the licorice-like flavor of fennel is a match that would inspire most people to cook at home.

This is the perfect meal for any occasion, whether you are hosting a dinner party, looking for a hearty meal to enjoy at home, or simply want to try something new and delicious, this recipe is sure to impress.

The combination of flavors and textures in this dish is truly irresistible, with the savory meaty taste of the pork and fennel sausages and the sweet roasted vegetables perfectly complemented by the aromatic fresh herbs.

Plus, the dish is easy to prepare and can be customized to suit your personal tastes by using different types of vegetables or meats.

So why wait? Give this recipe of pork and fennel sausages with herb-roasted vegetables a try today. Discover your new favorite meal that is sure to become a family favorite.

The Ingredients

• 8 Sausages pork and fennel.
• 1 large Sweet potato.
• 4 medium-sized Potatoes agria.
• 2 Bell peppers.
• 6 Shallots.
• 10 cloves garlic.
• ½ tsp Salt Himalayan pink.
• ½ tsp Black pepper freshly ground.
• 4 sprigs Rosemary fresh.
• 6 sprigs Thyme fresh.

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

Delicious and Satisfying – Easy to Prepare and Customize to Your Taste

This dish of pork and fennel sausages with herb-roasted vegetables is easy to prepare. Prep and roast the vegetables, cook the sausages and make the gravy, it’s that easy.

• Preheat the convection oven to 165°C (329°F). For a regular conventual oven 185°C (365°F).

Prepping The Vegetables

• Prep The Vegetables – Peel the potatoes, shallots, and sweet potatoes. Then half and core the bell peppers, making sure to remove the seeds. Cut the potatoes, bell peppers, and sweet potatoes into medium-sized pieces (about 5cm or 2 inches square).

• Place the potatoes, bell peppers, and sweet potatoes into a bowl, and season with salt and pepper. Remove the fresh herbs from their stalks and add to the bowl. Drizzle in about 2-3 tablespoons of vegetable oil, and mix well.

• Place them into a baking tray lined with parchment paper and into the oven for 20 minutes. Turn the vegetables and roast for 20 minutes more. By now they should be caramelized, soft, and sweet.

• Shallots And Garlic – Place the shallots and garlic onto aluminum foil, and season with salt and pepper. Drizzle in about 2-3 tablespoons of vegetable oil, and add 3-4 sprigs of fresh thyme. Wrap them up in the foil, and place them into the oven for 25-30 minutes.

Wrapping Food In Aluminum Foil

• Wrapping food in aluminum foil (Papillote) and baking in the oven is a process I use to cook onions, shallots, and garlic.

This steams them and I can add other flavors like thyme, rosemary, or olive oil. This will release a highly flavored oil that can be mixed into the roasted vegetables.

• It is generally recommended to place the shiny side of the aluminum foil facing outward when cooking shallots, onions, garlic, or any food for that matter.

This is because the shiny side reflects heat, which can help to evenly steam the food. The dull side of the foil when on the outside absorbs heat and can cause food to burn in certain areas.

Pan Frying The Sausages

• Pan-Fry The Sausages – Heat a pan to medium heat, and drizzle in about 1-2 tablespoons of vegetable oil.

Place in the sausages and cook for around 20 minutes, turning often so they don’t burn. When done remove from the pan onto absorbent paper and let rest for 2-3 minutes.

Making Homemade Gravy

Making gravy from scratch is a handy skill to have in your cooking repertoire. Firstly you’re going to need some stock, the easiest and cheapest way is to make your own vegetable stock. This is easy to do and will take less than 30 minutes.

• Making The Gravy – Scrap all the drippings from the tray that the vegetables were roasted in into the pan that the sausages were cooked in. Add 1-2 tablespoons of plain flour and mix to make a roux.

Cook out the flour for 2 minutes, then slowly add the vegetable stock bit by bit while whisking until the gravy has thickened slightly. Simmer for at least 5 minutes and adjust the seasoning.

Plating The Pork And Fennel Sausages With Herb-Roasted Vegetables

• Plating – Mixed the roasted vegetables with the cooked shallots and garlic and any leftover oils from the foil. With the back of a large spoon crush the vegetables and mix them together. Portion them onto 4 plates and add the sausages on top.

• Now spoon over the gravy and garnish with fresh thyme, or you can just leave it as it is and serve. My recipe of pork and fennel sausages with herb-roasted vegetables is a banger that the whole family will thank you for.

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Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.

Pork and Fennel Sausages With Herb Roasted Root Vegetables

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PREP TIME: | 15 minutes mins

COOK TIME: | 40 minutes mins

RESTING TIME: | 5 minutes mins

TOTAL TIME: | 1 hour hr

SERVINGS: | 4 people

AUTHOR: | Shannon The Helpful Chef

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DESCRIPTION

DISH SUMMARY

Pork and fennel sausages are a classic combination and they taste great. With their savory taste of pork complemented by the licorice-like flavor of fennel. Roasting root vegetables with fresh herbs adds an additional layer of flavor to this dish.

Equipment

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  Cookware
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  Kitchen Gadgets
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  Kitchen Knives

Ingredients

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METRICUS CUSTOMARY

• ▢ 8 Sausages pork and fennel
• ▢ 1 large Sweet potato
• ▢ 4 medium-sized Potatoes agria
• ▢ 2 Bell peppers
• ▢ 6 Shallots
• ▢ 10 cloves garlic
• ▢ ½ tsp Salt Himalayan pink
• ▢ ½ tsp Black pepper freshly ground
• ▢ 4 sprigs Rosemary fresh
• ▢ 6 sprigs Thyme fresh

Homemade Gravy

• ▢ 2 cups Vegetable stock homemade
• ▢ 2 tbsp Flour plain

Instructions

SHOWHIDE

• Preheat Your Oven – 165 °C or 185 °C

  Prep The Vegetables – Peel the potatoes, shallots, and sweet potatoes. Then half and core the bell peppers, making sure to remove the seeds. Cut the potatoes, bell peppers, and sweet potatoes into medium-sized pieces (about 5cm or 2 inches square).

  Place the potatoes, bell peppers, and sweet potatoes into a bowl, and season with salt and pepper. Remove the fresh herbs from their stalks and add to the bowl. Drizzle in about 2-3 tablespoons of vegetable oil, and mix well.

  Place them into a baking tray lined with parchment paper and into the oven for 20 minutes. Turn the vegetables and roast for 20 minutes more. By now they should be caramelized, soft, and sweet.
  
• Shallots And Garlic – Place the shallots and garlic onto aluminum foil, and season with salt and pepper. Drizzle in about 2-3 tablespoons of vegetable oil, and add 3-4 sprigs of fresh thyme. Wrap them up in the foil, and place them into the oven for 25-30 minutes.
  
• Pan-Fry The Sausages – Heat a pan to medium heat, and drizzle in about 1-2 tablespoons of vegetable oil. Place in the sausages and cook for around 20 minutes, turning often so they don’t burn. When done remove from the pan onto absorbent paper and let rest for 2-3 minutes.
  
• Making The Gravy – Scrap all the drippings from the tray that the vegetables were roasted in into the pan that the sausages were cooked in. Add 1-2 tablespoons of plain flour and mix to make a roux.

  Cook out the flour for 2 minutes, then slowly add the vegetable stock bit by bit while whisking until the gravy has thickened slightly. Simmer for at least 5 minutes and adjust the seasoning.

  Plating – Mixed the roasted vegetables with the cooked shallots and garlic and any leftover oils from the foil. With the back of a large spoon crush the vegetables and mix them together. Portion them onto 4 plates and add the sausages on top.

  Now spoon over the gravy and garnish with fresh thyme, or you can just leave it as it is and serve. My recipe of pork and fennel sausages with herb-roasted vegetables is a banger that the whole family will thank you for.
  

Chef Tips

• Adding the fresh herbs at the beginning of the roasting process. The herbs will impart their herbaceous flavor to the vegetables adding another layer of flavor.
• Wrapping and cooking the shallots and garlic in foil will steam them so they will become sweet and delicious without becoming over caramelized and chewy.
• When making the gravy add the vegetable stock bit by bit insures that you don’t add too much and make the gravy too thin.
• Making your own vegetable stock is easy I’ll show you how.

Nutrition

Serving>1 serve | Calories>830kcal | Carbohydrates>72g | Protein>34g | Fat>46g | Saturated Fat>15g | Polyunsaturated Fat>6g | Monounsaturated Fat>20g | Trans Fat>0.4g | Cholesterol>122mg | Sodium>2201mg | Potassium>1897mg | Fiber>10g | Sugar>12g | Vitamin A>14380IU | Vitamin C>129mg | Calcium>112mg | Iron>5mg

COURSE:

Main Course

CUISINE:

New Zealand

KEYWORD:

Pork and Fennel

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Roasted Vegetables

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Sausages

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