"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sausage, Fennel and Pepper Roast Recipe

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This recipe for Sausage, Fennel and Pepper Roast, by , is from Susie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Susie Enns

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp extra virgin olive oil
8 sausages (I used spicy italian)
5-6 potatoes cut into chunks
1 fennel bulb cut into thick wedges
1 sweet red pepper deseeded and cut into slices
1 carrot cut into chunks
6 garlic clove crushed or whole
1 1/2 Tbsp wholegrain mustard
1 cup chicken stock
I also added one jar sweet red peppers

Directions:
Directions:
Pour 1 1/2 Tbsp oil into the roasting tin and place it in the middle of the oven as the oven heats up to 400F.
Add the potatoes, fennel, pepper, carrot, and garlic to the roasting tin and gently toss in the oil.
Place sausage over the vegetables. Pour the remaining oil and the mustard over the top of the veggies. Pour the chicken stock over the top and then place back in the oven to roast for about 40 minutes or until the potatoes are soft and everything is nicely roasted brown. Make sure to turn the sausage about halfway through so it cooks evenly.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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