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    Home » Recipes » Main Dishes » Pork » Sausage with Apples and Fennel

    Sausage with Apples and Fennel

    Published: Feb 12, 2017 · Modified: Sep 13, 2020 by Barbara Curry · This post may contain affiliate links.

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    Sausage with Apples and Fennel in a pan.

    Sausage with Apples and Fennel is a sheet pan dinner you will want to add to your rotation. Cooked all in one pan over rice for an fantastic week night dinner with just one pan to wash.  A great combination of flavors with just a hint of licorice.

    A sheet pan of Sausage with Apples and Fennel

    Sheet pan dinners are great when it comes time to clean up, but the challenge is to make sure everything can cook for the same amount of time without one ingredient being overcooked.  Having great flavors that mix well together is the easy part.  With the combination of sausage, apples and fennel, you have a dish that meets all my requirements.  First, it’s delicious, second the apples are not mushy by the time the sausage has cooked, and last but not least, you only have one pan to clean.  I would suggest using a firm apple like Fuji but any firm apple will keep it’s texture for this dish.  Choose ones that you like.

    Sausage with Apples and Fennel

    Stemilt sent me some apples and pears and so of course I’ve been experimenting with apple and pear dishes.  Pears are so delicate and delicious, I find myself enjoying them by themselves but I did save some and made Chicken and Pears last week, an old favorite.  Any time I spot Stemilt apples or pears in the grocery, I’ll choose them.  I’ve found their fruit to be so much better than other fruit that is shipped to our area during the off season.

    Sausage with Apples and Fennel

    For this dish I liked the idea of adding fennel along with the apples.  The sweet and savory were a great combination with the Italian sausage.  By using the pre-made rice, all the flavors from the apples, fennel and sausage soak into the rice while it is cooking.  You can leave out the fennel if you don’t like the slightly licorice flavor it adds and the dish would still be great with just apples and sausage.  However, when fennel is cooked, the licorice flavor is hardly detectable.

    This is a great dish for a busy week night.  It all comes together in the time it takes you to slice the apples and fennel.

    A sheet pan of Sausage with Apples and Fennel

    Adapted from Southern Living January 2017

    A sheet pan of Sausage with Apples and Fennel

    Sausage Sheet Pan Dinner

    Author: Barbara Curry
    A Sausage Sheet Pan Dinner with Apples and Fennel is simple enough to add to your dinner rotation. Cooked all in one pan over rice for a fantastic week night meal with just one pan to wash, you'll love the combination of flavors.
    5 from 1 vote
    Print Pin
    PREP: 10 minutes
    COOK: 40 minutes
    Servings: 4

    Ingredients
     

    • ¼ cup olive oil
    • ¼ cup apple cider vinegar
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 lb sweet italian sausage links
    • 2 bulbs fennel sliced
    • 2 fuji apples Sliced into 1 inch slices
    • 2 8.8 oz Uncle Ben’s Ready Rice microwaveable, or 4 cups cooked rice
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    Instructions
     

    • Preheat oven to 375º.
    • Whisk together oil, vinegar, salt and pepper in a small bowl. In a larger bowl, combine sausages, fennel and apples and pour mixture over the top. stir to cover.
    • Place rice in a mound in the middle of a rimmed baking sheet and cover with sausage and apple mixture.
    • Bake until sausages are cooked through, and apples slightly browned, about 40 minutes. A meat thermometer will read 160º.
    Barbara’s Tips + Notes
    • You can use 4 cups of cooked rice.
    • If you don’t like licorice, leave out the fennel. 
    • You can use any type of raw sausage in casing.
    • Try to use firm apples or they will get  mushy.

    Nutrition

    Serving: 1serving | Calories: 632kcal | Carbohydrates: 14g | Protein: 16g | Fat: 57g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Cholesterol: 86mg | Sodium: 1413mg | Potassium: 405mg | Fiber: 2g | Sugar: 10g | Vitamin A: 53IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 2mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!
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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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