Fat butcher's snags, crispy potatoes, sweet roast fennel and grapes tossed in seeded mustard that go all jammy. One tray, no fuss.
Serves: 4
Prep time: 15 minutes
Cook time: 55 - 60 minutes
INGREDIENTS
8 potatoes, skin on, cut into quarters
olive oil, for drizzling
salt
8 fat gourmet sausages from the butcher (I used 4 chicken, bacon and leek, and 4 pork and fennel)
2 fennel bulbs, cut into 6 - 8 wedges
5 large sprigs rosemary
500 g red grapes
1 tbsp seeded mustard
METHOD
Preheat the oven to 200°C fan-forced.
Toss the potatoes on a large tray with a drizzle of olive oil and season with salt. Roast for 25 minutes.
Add the sausages, fennel and rosemary to the tray, drizzle with a little more olive oil and roast for 15 minutes.
Meanwhile, toss the grapes with the mustard and a drizzle of olive oil.
Turn the sausages and potatoes, scatter the grapes over the tray and roast for a further 15 - 20 minutes, until the sausages are browned and cooked through and the grapes have slumped and gone jammy.
HINTS
The key to this is really bloody good butcher sausages. You just want something that's really well made, chunky meat and ingredients on the inside. Nice fat ones.
Use your biggest tray so nothing is crowded, otherwise it steams instead of browning.
Leave a bit of the core on the fennel wedges so they hold together.
A splash of red wine vinegar or balsamic over the grapes in the last 5 minutes sharpens them up.
NUTRITION (per recipe total - serves 4 - guide only):
Energy: approx. 4,100 kcal (17,150 kJ)
Protein: approx. 170g
Fat: approx. 210g
Carbohydrate: approx. 380g
Sodium: approx. 6,000mg
Excludes added salt.
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.