Sausages are quite an underrated thing. In my kitchen they are often relegated to the BBQ in summer and only then when I find some that are of great taste and quality. It’s one of the few things I grew up not liking, and given my flexibility at dinner time, Mum let me have this and zucchini as my two hated foods. Now I love zucchini and have it at least 3 times a week. Sausages I’ve been a little bit slower to learn to love. What does help is finding yourself a butcher that is passionate about good food and wins awards for his sausages. The Sicilian sausages in this dish are pork seasoned well with fennel seeds and plenty of salt and cracked black pepper. Simple in its inception, but delicious in the eating. If you’re in Brisbane I can highly recommend getting yourself along to Brookside in Mitchelton and checking out Barrow Lane Butchers.
Trying to be creative without breaking out the BBQ, I loved the simplicity of this meal idea. It doesn’t really require a recipe as such, probably more just guidance in reality. The best bit is that you can put it all together, place it in the oven and with just a few checks along the way, basically leave it until serving which means more time for relaxing or realistically getting on with the busy-ness of our lives. The key to success with this dish is in the timing to ensure you have nicely cooked spuds but your tomato and sausage doesn’t end up overdone.
I checked mine around every 15 minutes and found that it took about 40 minutes over all to get it right but it will ultimately come down to the thickness of your sausages and how thinly you cut your potatoes. Feel free to swap and change ingredients to suit your tastes, although I would recommend selecting something slightly wetter like tomato or capsicum to give the dish some continuity.
Baked Sicilian Sausage with Tomato and Fennel Seeded Potatoes
serves 2 but easily multiplied for more people
- 4 Sicilian Sausages
- 4 medium sized potatoes
- 4 small-medium sized vine ripened tomatoes
- approx 1 cup silverbeet, washed and shredded.
- 1 tsp fennel seeds
- approx 2 tbl sp olive oil
- salt and pepper to taste
Preheat your oven to 180c. Line a baking tray with non-stick baking paper.
Place the sausages onto the baking paper and drizzle with a small amount of oil. Cut the tomatoes in half and do the same. Season lightly with salt and pepper and a sprinkling of fennel seeds.
Cut your potatoes into thin wedges and place into a large bowl. Drizzle some olive oil and add the remaining fennel seeds. Toss to coat the potatoes and then pour onto the tray. Arrange evenly and then cover the whole baking tray with aluminium foil.
Bake for approx 20-30 minutes in the oven or until the potatoes are cooked through. Remove the foil and bake for a further 10 minutes or until the potatoes are browning, but taking care not to burn the sausages and tomatoes.
Just before removing from the oven heat a fry pan over a medium heat and drizzle a small amount of olive oil into the pan. Fry off the silverbeet until just wilting.
Serve the dish immediately. Any leftovers would make great filling for a frittata or stirred through some pasta as a sauce.
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* The sausages for this post where provided by Barrow Lane butchers, but all opinions and recipes are my own unless otherwise stated.