Sausage, fennel and vegetable bake

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How to make Sausage, fennel and vegetable bake

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:35
  • Total Time : 0:45

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
  • 1/2 cup (125ml) chicken stock
  • 1/4 cup (60ml) olive oil
  • 1kg Coles Thin BBQ Pork Sausages
  • 200g Coles Bakery Stone Baked White Sourdough Vienna, torn into pieces
  • 4 sage leaves, coarsely chopped
  • 250g haloumi, coarsely chopped
  • Coles Australian Baby Rocket, to serve

Method

  • Step 1 Preheat oven to 200C. Arrange the leek, fennel, pumpkin and garlic in a large baking dish. Drizzle the stock evenly over the vegetables. Season. Bake for 15 mins.
  • Step 2 Meanwhile, heat 1 tablespoon of the oil in a large frying pan over high heat. Add the sausages and cook, turning, for 5 mins or until golden brown.
  • Step 3 Remove the baking dish from oven. Turn the fennel mixture. Add the sausages to the dish. Combine the bread, sage, haloumi and remaining oil in a small bowl. Arrange over the sausage mixture in the dish. Bake for 15-20 mins or until vegetables and sausages are golden brown and cooked though.
  • Step 4 Sprinkle with the rocket leaves to serve.

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