Baked Sausage with Fennel & Cider
Ever cooked with apple cider before? It is so different from white wine for instance. The sauce you get in the end is much sweeter and very fruity. You need half a cup (120 ml) of apple cider. No need to say that you can empty the rest of the bottle during dinner of course! A glass of apple cider evidently is the best match for this dish.
- 4 pork sausages
- 1 Granny Smith apple
- 1 medium fresh fennel
- 2 large garlic cloves
- ½ cup apple cider (120 ml)
- olive oil
- Peel the garlic cloves and chop them up roughly. Cut the apple into quarters and remove the cores. Don’t peel the apple. Wash the fennel bulb and let it drain on a clean kitchen towel. Cut off the green sprigs and set them aside for garnish later. Roughly slice the fennel up.
- Then transfer the sliced fennel, apple wedges, chopped garlic cloves and the (pork) sausages to a large ceramic oven dish. Sprinkle with a generous splash of olive oil. Season well with a generous sprinkle of pepper and salt. Stir all the ingredients using your hands.
Place the dish in a preheated oven at 356°F (180°C) and roast the ingredients for about 30 minutes. Remove the hot dish from the oven (don’t turn it off yet). Pour in the apple cider and carefully stir the ingredients again.
Put the ceramic oven dish back into the hot oven and bake for another 30 minutes at 356°F (180°C). Then remove the dish and let it cool for 5 minutes. Transfer the cooked fennel and apples onto plates. Top with the baked sausage. Drizzle with some of the remaining cider sauce. Garnish with fennel sprigs. Finish with a sprinkle of pepper and salt. Serve the baked sausage immediately.