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How to make Italian fennel and sausage tray bake

Yield = 4
Prep time: 0:10
Cook time: 0:50
Total time: 1:00

Ingredients

  • 2 fennel bulbs, cut into wedges
  • 1 tablespoon extra virgin olive oil
  • 6 (about 64g each) gluten-free extra-lean beef sausages
  • 400g can no-added-salt cannellini beans, rinsed, drained
  • 250g cherry tomatoes, halved
  • 1 tablespoon chopped fresh rosemary leaves
  • 80ml (1/3 cup) Massel Salt Reduced Chicken Style Liquid Stock
  • 200g green beans
  • Basil pesto, to serve (optional)

Method

  • Step 1 Preheat oven to 200C/180C fan forced. Place the fennel in a large baking dish or roasting pan and drizzle over oil. Bake for 25-30 minutes or until slightly golden.
  • Step 2 Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the sausages, turning often, for 2-3 minutes or just until browned.
  • Step 3 Add the cannellini beans, tomato, rosemary and stock to the dish. Stir to combine. Arrange sausages on top and bake for 10 minutes. Add green beans and bake for a further 5-7 minutes or until the sausages are just cooked through and green beans are just tender. Serve topped with dollops of pesto, if using.