Cooking With Chef Hermann: Roast Sausage with Fennel on Orange
Roast Sausage with Fennel on Orange
- 2 medium fennel bulbs, halved through root and thinly sliced lengthwise
- 1 small red onion halved through root and thinly sliced
- 3 sprigs Rosemary
- 4 TB Olive oil, divided
- Salt and pepper
- 6 sweet Italian Sausages
- 1 medium navel orange, peel removed and segmented
- 1 TB Red Wine Vinegar
- 1 TB Orange juice
Heat oven to 425F
Combine fennel, rosemary and red onion, drizzle with 1 TB Olive oil. Add salt and pepper, mix put on baking sheet. Arrange sausages on top, prick each one with tip of a knife. Roast until sausages are brown, about 20 minutes.
In bowl, stir together orange juice vinegar, salt and pepper and orange segments.
Transfer sausages to plate top with fennel-onion mixture. Drizzle oranges and juice on top.