Baked Sausages, Fennel, and Potatoes with Fontina

Name: Baked Sausages, Fennel, and Potatoes with Fontina
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams baking potatoes (about 2), peeled and cut into 3/4-inch cubes; 828 milliliters canned tomatoes (one 28-ounce can), drained and chopped; 2 Tbsps cooking oil; 79 milliliters dry white wine; 1 fennel bulb, cored and cut into thin slices; 1 teaspoons fennel seeds; 355 milliliters ounces fontina, grated (about; 2 cloves garlic, minced; 1 onion, cut into thin slices; 1 teaspoons salt; 454 grams mild Italian sausages

Baked Sausages, Fennel, and Potatoes with Fontina might be just the main course you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 806 calories, 37g of protein, and 53g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. A mixture of garlic, fennel seeds, cooking oil, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat the oven to 45

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Oven

In a large deep frying pan, heat 1 tablespoon of the oil over moderate heat.

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Cooking Oil

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Frying Pan

Add the sausages and cook until browned and cooked through, about 10 minutes.

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Sausage

Remove. When the sausages are cool enough to handle, cut them into 1/4-inch slices.

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Sausage

Add the remaining 1 tablespoon oil to the pan and heat over moderately low heat.

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Cooking Oil

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Frying Pan

Add the onion, fennel bulb, garlic, and fennel seeds and cook, covered, for 5 minutes. Stir in the potatoes and salt and cook, covered, until the vegetables start to soften, about 5 minutes.

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Fennel Seeds

Fennel Bulb

Vegetable

Potato

Garlic

Onion

Salt

Stir in the wine and simmer until evaporated. Stir in the tomatoes. Raise the heat to moderately high and simmer until no liquid remains in the pan, 2 to 3 minutes longer. Stir in the sausages and transfer the mixture to a 9-by-13-inch baking dish.

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Sausage

Tomato

Wine

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Baking Pan

Bake the sausage mixture for 10 minutes.

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Sausage

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Oven

Remove from the oven and top with the fontina.

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Fontina Cheese

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Oven

Bake until the vegetables are tender and the cheese is melted, about 10 minutes longer.

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Vegetable

Cheese

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Oven

Wine Recommendation: More often than not, red wine is best with sausage, but the relative delicacy of this delicious dish will shine through better with a crisp, herbal-flavored white wine, such as an inexpensive white Bordeaux from France.

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White Wine