Pork & Fennel Sausage Traybake

• Italian Sausage(600 g)
• Potato(4)
• Fennel(2)
• Red Onion(1)
• Bell pepper(2)
• Garlic(4 cloves)
• Olive oil(2 tbsp)
• Dried Oregano(2 tsp)
• Fennel Seeds(1 tsp)
• Paprika(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Lemon(1)
• Flat Leaf Parsley(15 g)

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into bite-size chunks, trim and slice the {Fennel} into wedges, slice the {Red Onion}, cut the {Bell pepper} into thick strips, and finely chop the {Garlic}. Cut the {Pork sausage} into thick bite-size pieces.

   ~15 min

2. 2

   Tip the {Potato}, {Fennel}, {Red Onion}, {Bell pepper}, and {Pork sausage} onto a large baking tray. Add the {Garlic}, {Olive oil}, {Dried Oregano}, {Fennel Seeds}, {Paprika}, {Salt}, and {Black pepper}, then toss well to coat everything evenly.

3. 3

   Roast for 30 minutes, tossing once halfway, until the {Potato} is tender, the {Fennel} is soft at the edges, and the {Pork sausage} is golden and cooked through.

   ~30 min

4. 4

   Finely chop the {Fresh parsley} and cut the {Lemon} into wedges.

5. 5

   Scatter over the {Fresh parsley} and squeeze over a little {Lemon} juice. Serve the traybake with the remaining {Lemon} wedges on the side.