- 2 eating apples
- 1 large fennel bulb
- 8 raw flavoured sausages (for example a chorizo-type sausage or lamb sausage)
- 2 red onions, each cut into 6 wedges
- 1 tsp fennel seeds
- 2 tbsp olive oil
- 2 tsp runny honey
- 50ml to 75ml dry white wine, to taste
- 2 tbsp fresh origanum leaves
- salt and freshly ground black pepper
1. Preheat oven to 200°C. Leaving the skin on the apples, cut each into 6 wedges, then slice off any core. Tip into a medium roasting tin. Next, slice the fennel in half and remove and discard any hard core. Roughly chop the remaining fennel and add to the tin along with the sausages and onion wedges.
2. Bash the fennel seeds in a pestle and mortar, then scatter over the sausage mixture. Add the olive oil, honey, wine, origanum and plenty of seasoning. Toss together. (Using your hands is easiest.)
3. Roast for 40 minutes, tossing occasionally, or until the sausages are golden and cooked through, and the vegetables are tender and beginning to caramelise. Serve with focaccia bread (or your favourite loaf) to mop up any pan juices.
EACH SERVING About 1 740kJ, 29g fat (10g saturated), 18g carbohydrate (16g total sugars), 20g protein, 4g fibre.