Sausage, Fennel and Apple Traybake

Ingredients

• 8 good pork sausages
• 2 fennel bulbs, cut into wedges
• 2 firm apples, cut into wedges
• 2 red onions, cut into wedges
• 500 g new potatoes, halved
• 3 tbsp olive oil
• 2 tsp fennel seeds
• 2 tbsp cider vinegar
• 1 tbsp wholegrain mustard
• a few sage leaves

Method

1. Start the slow things

   Toss the potatoes, fennel and onion with the oil, fennel seeds and salt and roast at 200°C for 15 minutes on their own. They need a head start — added at the same time as everything else they would still be hard.

   15 min

2. Add the sausages

   Nestle the sausages in among the vegetables and roast another 15 minutes, turning once. Sitting directly on the tray, they release fat that the potatoes then roast in.

   15 min

3. Apple and sage last

   Add the apple wedges and sage and roast a final 12 minutes. Apple goes to mush if it goes in early; this way it softens but keeps its shape.

   12 min

4. Deglaze the tray

   Take it out, mix the vinegar and mustard and pour it over the hot tray, scraping the sticky brown bits up into it. That is the whole sauce, and it takes 20 seconds.

5. Serve from the tray

   Let it sit for two minutes so the juices settle, then take the tray to the table.

   2 min