Roast Sausage and Fennel with Orange

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This roasted sausage and fennel with orange is a sophisticated yet simple traybake that celebrates bright, Mediterranean flavours. The natural sweetness of the caramelised red onion and fennel bulbs provides a wonderful contrast to the savoury, herby notes of the Italian sausages. By roasting everything together on one tray, the vegetables absorb the juices from the meat, resulting in a deeply flavourful base that feels indulgent while remaining light and fresh.

As a diabetes-friendly main course, this dish is naturally lower in carbohydrates and packed with fibre-rich vegetables. The addition of fresh orange segments and a splash of red wine vinegar provides a hit of acidity that cuts through the richness of the sausages beautifully. It is an ideal choice for a nutritious midweek dinner that requires minimal preparation but delivers a truly impressive result on the plate.

Ingredients for Roast Sausage and Fennel with Orange

2 medium fennel bulbs, fronds reserved, bulbs halved through root end, thinly sliced lengthwise
1 small red onion, halved through root end, thinly sliced lengthwise
3 sprigs rosemary
60ml extra-virgin olive oil, divided, plus more for drizzling
Koshersalt, nymalen peppar
6 sweet Italian sausages (about 675g total)
1 medium navel orange
1 matsked rödvinsvinäger
Flingsalt

How to make Roast Sausage and Fennel with Orange

Place a rack in highest position in oven; preheat to 218°C. Combine fennel bulbs, red onion, and rosemary sprigs on a large rimmed baking sheet. Drizzle with 3 tablespoons oil, season generously with kosher salt and pepper, and toss to combine. Arrange sausages on top, spacing evenly and nestling into vegetables. Prick sausages all over with the tip of a paring knife and drizzle with 1 tablespoon oil. Roast until sausages are browned on top and cooked though and fennel is tender and deeply browned in spots, 25–30 minutes.

Meanwhile, coarsely chop reserved fennel fronds (you want about 60ml ); set aside. Cut the ends off orange to reveal flesh. Rest orange upright on a cut side and cut down around orange to remove peel and white pith, rotating it as you go; discard peel. Working over a small bowl, hold orange in your hand and cut between membranes to release segments into bowl. Squeeze membranes to extract any remaining juice into bowl; discard membranes. Add vinegar to orange segments and juice and toss to combine; season with kosher salt and pepper.

Remove baking sheet from oven. Using your hand or a spoon to block segments, pour juices from orange over sausage and fennel mixture. Set orange segments aside and let sausages and fennel mixture cool 5 minutes.

Transfer sausages and fennel mixture to a platter. Crumble rosemary leaves over and scatter reserved orange segments and fennel fronds on top. Season with sea salt and a bit more pepper; drizzle with oil.

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