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Easy pork and fennel sausage tray bake with apple cider and cabbage
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Infuse pork sausages with apple cider for an irresistible flavor upgrade.
Ingredients:
  • 1 small red cabbage, cut into 4 thick slices
  • 1/2 butternut pumpkin, cut into 1cm-thick slices
  • 2 small red delicious apples, thinly sliced crossways
  • 8 garlic cloves, unpeeled
  • 36.40 gm extra virgin olive oil
  • 2 tsp fennel seeds
  • 8 thick pork sausages
  • 250.00 ml apple cider
  • 1 bunch broccolini, halved lengthways
  • Small fresh thyme sprigs, to garnish
Instructions:
  • Preheat your oven to 220C (200C fan-forced) and line a large rimmed baking tray with parchment paper.
  • Spread cabbage, pumpkin, apple, and garlic on a baking tray. In a small bowl, mix 1 tablespoon oil with fennel seeds. Season the mixture. Drizzle over the vegetables. Bake for 15 minutes.
  • Next, in a large frying pan over medium heat, heat the remaining oil. Cook the sausages, turning occasionally, until browned all over, about 5 minutes. Pour in the cider, bring to a simmer, and let it cook for about 4 minutes or until slightly reduced.
  • Arrange broccolini and sausage mixture over the vegetables. Bake for an additional 10 minutes, or until vegetables are tender and sausages are cooked through. Sprinkle with fresh thyme before serving.

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