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Fennel-Herb Sausages with Roasted Fennel & White Bean Mash

Preparation

15 Mins

Cooking time

30 Mins

Serving

Everything comes together in one oven and one pot, so you’re not juggling a dozen things at once. The white wine vinegar cuts through the richness of the sausage beautifully, making the whole plate feel bright and balanced without any extra fuss.

Ingredients

For the sausages & roasted fennel

4 mild Italian sausages
2 medium fennel bulbs, sliced into ½ in wedges, fronds reserved
1 medium yellow onion, sliced into half-moons
3 tbsp olive oil, divided
1 tbsp white wine vinegar
1 tsp fennel seeds
1 tsp dried oregano
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the white bean mash

2 cans (19 oz each) white kidney beans, drained and rinsed
3 garlic cloves, minced
1 tbsp olive oil
½ tsp dried oregano
¼ tsp fennel seeds, lightly crushed
2 tbsp white wine vinegar
3 tbsp water
Salt and pepper to taste

To finish

Reserved fennel fronds, roughly chopped
Pinch of chilli flakes (optional)

Steps

Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
In a large bowl, toss the sliced fennel and onion with 2 tbsp of the olive oil, white wine vinegar, fennel seeds, oregano, garlic powder, salt, and pepper. Spread evenly across two-thirds of the prepared baking sheet.
Rub the sausages with the remaining 1 tbsp olive oil and nestle them into the remaining third of the baking sheet alongside the vegetables. Roast on the centre rack for 25–30 min, flipping the sausages once halfway through, until the sausages are golden brown and cooked through (internal temp 160°F) and the fennel is caramelised at the edges.
While the sausages and fennel go into the oven, start the white bean mash. Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and crushed fennel seeds and cook for 1–2 min, stirring frequently, until fragrant and just golden.
Add the drained beans, oregano, white wine vinegar, and water to the saucepan. Stir to combine, then reduce heat to medium-low. Cook for 8–10 min, stirring occasionally and lightly mashing with a fork or the back of a spoon, until the mixture is thick, creamy, and heated through. Season with salt and pepper to taste.
While the sausages finish their last 5 min in the oven, give the bean mash a final stir and adjust seasoning. Remove from heat and cover to keep warm.
Pull the baking sheet from the oven and let the sausages rest for 2–3 min. Spoon the white bean mash onto plates, top with the roasted fennel and onions, and lay the sausages alongside. Scatter the reserved fennel fronds and a pinch of chilli flakes over the top to serve.

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