Roast Sausage and Fennel with Orange

Ingredients for Roast Sausage and Fennel with Orange

• 2 medium fennel bulbs, fronds reserved, bulbs halved through root end, thinly sliced lengthwise

• 1 small red onion, halved through root end, thinly sliced lengthwise

• 3 sprigs rosemary

• 60ml extra-virgin olive oil, divided, plus more for drizzling

• Sel kasher, poivre fraîchement moulu

• 6 sweet Italian sausages (about 675g total)

• 1 medium navel orange

• 1 cuillère à soupe de vinaigre de vin rouge

• Sel de mer en flocons

Place a rack in highest position in oven; preheat to 218°C. Combine fennel bulbs, red onion, and rosemary sprigs on a large rimmed baking sheet. Drizzle with 3 tablespoons oil, season generously with kosher salt and pepper, and toss to combine. Arrange sausages on top, spacing evenly and nestling into vegetables. Prick sausages all over with the tip of a paring knife and drizzle with 1 tablespoon oil. Roast until sausages are browned on top and cooked though and fennel is tender and deeply browned in spots, 25–30 minutes.

Meanwhile, coarsely chop reserved fennel fronds (you want about 60ml ); set aside. Cut the ends off orange to reveal flesh. Rest orange upright on a cut side and cut down around orange to remove peel and white pith, rotating it as you go; discard peel. Working over a small bowl, hold orange in your hand and cut between membranes to release segments into bowl. Squeeze membranes to extract any remaining juice into bowl; discard membranes. Add vinegar to orange segments and juice and toss to combine; season with kosher salt and pepper.

Remove baking sheet from oven. Using your hand or a spoon to block segments, pour juices from orange over sausage and fennel mixture. Set orange segments aside and let sausages and fennel mixture cool 5 minutes.

Transfer sausages and fennel mixture to a platter. Crumble rosemary leaves over and scatter reserved orange segments and fennel fronds on top. Season with sea salt and a bit more pepper; drizzle with oil.

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