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Sausage, fennel and vegetable bake
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Elevate your one-pan bake with savory haloumi, sausage, fennel, pumpkin, and veggies for a delicious and easy meal.
Ingredients:
  • 1 leek, cut into 4cm-thick slices
  • 1 large fennel, cut into wedges
  • 500g Kent pumpkin, seeded, cut into wedges
  • 2 garlic cloves, thinly sliced
  • 125ml chicken stock
  • 60ml olive oil
  • 1kg Thin BBQ Pork Sausages
  • 200g Stone Baked White Sourdough Vienna, torn into pieces
  • 4 sage leaves, coarsely chopped
  • 250g haloumi, coarsely chopped
  • Coles Australian Baby Rocket, to serve
Instructions:
  • Preheat oven to 200C. In a large baking dish, evenly arrange leek, fennel, pumpkin, and garlic. Drizzle stock over the vegetables and season. Bake for 15 minutes.
  • Heat 1 tablespoon of oil in a large frying pan over high heat. Cook the sausages in the hot oil, turning occasionally, for about 5 minutes until they are golden brown.
  • - Take the baking dish out of the oven. - Stir the fennel mixture. - Place the sausages in the dish. - Mix bread, sage, haloumi, and the remaining oil in a small bowl. - Spread the mixture over the sausages in the dish. - Bake for 15-20 minutes until the vegetables and sausages are golden brown and fully cooked.
  • Garnish with the rocket leaves before serving.

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