Easy orangey sausage, fennel and bean traybake

Name: Easy orangey sausage, fennel and bean traybake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 3
Ingredients: 2 fennel bulbs, cut into 1cm thick slices, fronds reserved; 1 tbsp olive oil; 1 tsp fennel seeds, lightly crushed; 600g jar borlotti beans; Finely grated zest and juice 1 orange; 6 pork sausages (make sure they’re gluten free if you need them to be); 6 thyme sprigs, plus extra to serve

Portion size: Serves 3
Prep time 10 min. Cook time 40 min
Difficulty: easy

Dairy-free

Gluten-free

Emily Gussin

Food producer and sustainability lead, delicious.

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This easy sausage traybake with fennel, borlotti beans and orange is so simple to throw together, yet packed with flavour and texture. It’s bound to become a new midweek favourite.

Why it’s so good: Seven ingredients, one tray – slide it into the oven and you have a delicious dinner in under an hour. The crunch of fennel, the creaminess of beans, the sweetness of orange and the salty richness of sausages all combine into something beautiful.
Midweek wonder: With minimal prep and washing up afterwards, this sausage traybake is the perfect family meal for busy weeknights.
Easy swap: Swap the pork sausages for a veggie or vegan alternative if you like.

Browse more simple but satisfying midweek meal recipes.

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Ingredients

2 fennel bulbs, cut into 1cm thick slices, fronds reserved
1 tbsp olive oil
1 tsp fennel seeds, lightly crushed
600g jar borlotti beans
Finely grated zest and juice 1 orange
6 pork sausages (make sure they’re gluten free if you need them to be)
6 thyme sprigs, plus extra to serve

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Method

Heat the oven to 200°C/180°C fan/gas 6. Arrange the fennel slices in a single layer in a large roasting tin. Drizzle with the oil, scatter over the fennel seeds and season with salt and pepper. Roast for 15 minutes.
Turn the fennel over, adding the beans (and their liquid), orange zest and juice to the tray. Sit the sausages and thyme sprigs on top and roast for 20-25 minutes until the sausages are cooked through and the fennel is tender. Serve scattered with the fennel fronds and extra thyme.