Baked sausages with apples

Name: Baked sausages with apples
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 eating apples; 1 large fennel bulb; 8 raw flavoured sausages - we used a chorizo-type sausage with red peppers and paprika; 2 red onions, each cut into 6 wedges; 1 tsp. fennel seeds; 2 tbsp. olive oil; 2 tsp. runny honey; 50-75 ml (2-3fl oz) dry white wine, to taste; 2 tbsp. fresh oregano leaves

This quick and comforting traybake recipe is perfect when the weather starts getting chilly.

By The Good Housekeeping Cookery TeamUpdated: 10 August 2023

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Good Housekeeping UK

Nothing beats a comforting traybake classic quite like a baked sausage and apple version.

Our recipe is quick and easy, and packed with seasonal vegetables like fennel, red onion and apples.

This roasted sausage, apple, fennel and onion recipe curbs all of our autumnal cravings, and requires very little prep, leaving the oven to do all the hard work for you.

We love serving it alongside warm focaccia or sourdough to mop up those delicious juices and it pairs perfectly with a dry cider like our winning bottle.

For more cold weather meal inspiration, browse all of our favourite family-friendly traybake recipes here.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Cal/Serv:

415

Ingredients

2
eating apples
1
large fennel bulb
8
raw flavoured sausages - we used a chorizo-type sausage with red peppers and paprika
2
red onions, each cut into 6 wedges
1 tsp.
fennel seeds
2 Tbsp.
olive oil
2 tsp.
runny honey
50-75 ml (2-3fl oz) dry white wine, to taste
2 Tbsp.
fresh oregano leaves

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. 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. Step 2
  Bash the fennel seeds in a pestle and mortar to break them up a bit, then scatter over the sausage mixture. Add the olive oil, honey, wine, oregano and plenty of seasoning. Toss together (using your hands is easiest).
3. Step 3
  Roast for 40min, 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.