This sausage and vegetable bake is an easy weeknight winner. With fennel and pumpkin, this recipe makes for a hearty meal you're sure to love.
Serves44
Cook time35 mins35 minutes
Prep time10 mins10 minutes
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
½ cup (125ml) chicken stock
¼ 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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. 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 tbs 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.
