Cooking With Chef Hermann: Roast Sausage with Fennel on Orange

Roast Sausage with Fennel on Orange

Ingredients:

• 2 medium fennel bulbs, halved through root and thinly sliced lengthwise
• 1 small red onion halved through root and thinly sliced
• 3 sprigs Rosemary
• 4 TB Olive oil, divided
• Salt and pepper
• 6 sweet Italian Sausages
• 1 medium navel orange, peel removed and segmented
• 1 TB Red Wine Vinegar
• 1 TB Orange juice

Directions:

Heat oven to 425F

Combine fennel, rosemary and red onion, drizzle with 1 TB Olive oil.  Add salt and pepper, mix put on baking sheet.  Arrange sausages on top, prick each one with tip of a knife.  Roast until sausages are brown, about 20 minutes.

In bowl, stir together orange juice vinegar, salt and pepper and orange segments.

Transfer sausages to plate top with fennel-onion mixture.  Drizzle oranges and juice on top.