Well hey, how about some baked sausage today! Are you in? I get it, because this dish might look like a hearty winter oven dish. However it is surprisingly light, crisp and fresh. Which also makes it a perfect summer dinner!
Summer or winter, this baked sausage with apples, fennel and cider tastes great at all times.
Have you thought of baking apples before?
Baked apples are actually a delicious side dish. And not only for the classic blood sausage or roast chicken. I like baked apples especially in combination with fresh fennel. Both are powerful enough to stand up to the pork sausages.
I also like to add a good dash of freshly ground black pepper to this dish to heat things up a bit. Yum, bring it on! Like I said, this can be a great summer bake too!
Baked Sausage with Fennel & Cider
Have you ever cooked with apple cider before?
It is so different from cooking with white wine for instance. Because the cider sauce that you get in the end is much sweeter and quite fruity. And a great match for the fennel and bakes sausage!
You need half a cup (120 ml) of apple cider for this baked sausage recipe below. 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 oven dish.
Do you love cooking with apple cider?
Are you more into salmon? Then also take a look at this Asturian style salmon in cider sauce with cured ham. Also known as Salmón a la Ribereña in Spain.
- 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.