5 Ingredient Sausage, Onion, Fennel, Apple, Potato Tray Bake

Ingredients

• 5 large (about 680 g), cut into chunksItalian fennel sausage links
• 1 large, or 2 medium, chopped into chunksonion
• 2, skin on and cut into chunksGala apples or other red apples
• 3, scrubbed and chopped into chunksrusset potatoes
• ½ large, cut into large slicesfennel bulb
• 30 ml (2 tbsp)olive oil
• 15 ml (1 tbsp)fig balsamic vinegar
• 1 tbspdried oregano
• to tastesalt and pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Mix the dressing

   Whisk together the olive oil, fig balsamic vinegar, oregano, salt and pepper.

3. 3

   Toss the ingredients

   Put all the ingredients in a large roasting pan and toss them together.

4. 4

   Roast until tender

   Bake for 40–45 minutes, stirring halfway through, until the sausage is cooked and the other ingredients are tender and fragrant.

What is a sausage and apple tray bake?

It is a home-style one-pan meal in which sausages and chunky vegetables or fruit roast together until browned and tender. There is no single established origin for this combination; it draws on familiar pairings of pork sausage, apple and root vegetables.

Here, fennel appears both in the sausages and as a fresh vegetable, while apple adds a sweet contrast. A quick dressing of fig balsamic vinegar and oregano brings the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 730 calories, 25g protein, 35g carbs, 48g fat.

The potatoes and apples provide most of the carbohydrate, while the sausages contribute most of the protein and fat; the olive oil adds further fat. Serve a moderate portion with a generous salad or greens to balance the plate.

Why these ingredients work

Sausage: Italian fennel sausages season the pan as they roast, so their savoury juices mingle with the oil and dressing.

Apple and fennel: Red apples soften and sweeten, while fennel bulb adds a mild aniseed note. Keeping the apple skin on helps the chunks hold their shape.

Potatoes: Russets turn tender inside as they roast; cut them into similarly sized pieces so they cook at about the same pace.

Getting the dressing over everything

Whisk the oil, fig balsamic vinegar, oregano and seasoning before tossing. This distributes the small amount of dressing more evenly than pouring the ingredients into the pan separately.

Use a large roasting pan and turn the mixture thoroughly so the potatoes and other pieces are coated. If the pan is crowded, spread the ingredients out as much as possible.

How to judge doneness

Sausage: Check that the pieces are cooked through; the exact time can vary with their size. If you use a food thermometer, follow the safe cooking guidance for the sausage you have.

Potatoes: They should be tender when pierced with a knife, and the apple, onion and fennel should be soft and fragrant. Stir once halfway through to help the pieces roast evenly.

Timing and pan space

The stated roasting time is 40–45 minutes after the oven is preheated. Chopping the ingredients into broadly similar chunks helps them finish together.

A crowded pan tends to soften ingredients rather than brown them. If everything will not fit in a loose layer, use two roasting pans.

What to serve alongside

A crisp green salad gives the rich sausage and soft roasted ingredients a fresh contrast. Crusty bread is useful for catching the savoury juices.

For a lighter accompaniment, serve with steamed greens or a simply dressed cabbage salad. The recipe description suggests serving it with salad and bread.

Recipe notes & tips

• Cut the potatoes and apples into chunks of roughly similar size for more even cooking.
• Leave the apple skin on, as directed, so the pieces are less likely to collapse.
• Toss the ingredients well so the vinegar and oil coat the pieces evenly.
• Use a large pan or divide the ingredients between two pans if they are crowded.
• Stir the tray bake halfway through the roasting time to redistribute the ingredients.

Variations

• Use another apple: Choose a firm red apple if Gala is unavailable.
• Change the sausage: Use another Italian sausage style, keeping in mind its flavour and cooking time may differ.
• Add extra greens: Serve the bake with steamed greens for a fresh side.
• Swap the vinegar: Use another balsamic vinegar if fig balsamic is unavailable; the flavour will be less fruity.
• Adjust the herbs: Replace the oregano with another dried herb that suits the sausage.

Common mistakes to avoid

• Crowding the pan: The ingredients may soften instead of roast; divide them between two pans.
• Uneven chunks: Larger potato pieces can remain firm; cut the pieces to a similar size.
• Skipping the halfway stir: Some pieces may cook unevenly; turn the ingredients once during baking.
• Assuming the sausage is done by time alone: Check that it is cooked through, as piece size and oven performance vary.
• Adding the dressing separately: It may coat unevenly; whisk it together before tossing with the ingredients.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot throughout, either in the oven or in a microwave-safe dish.

Frequently asked questions