Baked Pork and Fennel Sausages with Pumpkin, Rosemary, and Garlic
Baked pork and fennel sausages with pumpkin, rosemary, and garlic is a simple oven-roasted meal that combines savory and sweet flavors with aromatic herbs.Here’s what it typically involves:Pork and fennel sausages: These are sausages made from pork seasoned with fennel seeds or fresh fennel, giving them a slightly sweet, anise-like flavor.Pumpkin: Cubes or wedges of pumpkin (or any firm orange squash) roasted until tender and caramelized, bringing a natural sweetness that balances the savory sausage.Rosemary and garlic: Fresh rosemary sprigs and crushed garlic cloves roast alongside, infusing everything with a fragrant, earthy aroma.Olive oil, salt, and pepper: Usually tossed together with the pumpkin and sausages before roasting to bring the flavors together and ensure everything crisps nicely in the oven.When baked, the sausages become golden and juicy, while the pumpkin softens and absorbs some of those savory juices. The rosemary and garlic turn beautifully aromatic, giving the dish a cozy, Mediterranean twist.
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Ingredients
- 8 pork and fennel sausages
- 2 pounds pumpkin small, peeled, seeded, and cut into 3–4 cm chunks
- 1 large red onion cut into wedges (optional but adds sweetness)
- 4 cloves garlic unpeeled and lightly crushed
- 2–3 sprigs fresh rosemary (or 1 tsp dried if that’s what you have)
- 3 tablespoons olive oil
- salt to taste
- freshly ground black pepper to taste
- balsamic vinegar or honey for extra caramelization (optional)
Instructions
- Preheat the oven to 200°C (400°F).
- Line a large roasting tray with parchment paper or lightly oil it.
- In a large bowl, toss the pumpkin chunks, onion wedges (if using), and garlic cloves with the olive oil, salt, pepper, and rosemary sprigs.
- Spread the vegetables evenly over the tray. Nestle the pork and fennel sausages on top. This way, the sausage juices will flavor the pumpkin as they roast.
- Roast in the hot oven for 25 minutes. Then, turn the sausages and toss the pumpkin pieces so they roast evenly.
- Return to the oven for another 20–25 minutes, or until the sausages are golden brown and cooked through, and the pumpkin is tender and caramelized at the edges.
- For a glossy, slightly sweet finish, drizzle a little balsamic vinegar or honey over everything in the last 5 minutes of baking.
- Serve straight from the tray with a green salad or some crusty bread to soak up the juices.
You can swap the pumpkin for sweet potatoes, butternut squash, or even carrots if you prefer, and it will still pair beautifully with the fennel sausage flavor.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 854kcal (43%)Carbohydrates: 18g (6%)Protein: 37g (74%)Fat: 71g (109%)Saturated Fat: 21g (131%)Polyunsaturated Fat: 9gMonounsaturated Fat: 34gTrans Fat: 0.5gCholesterol: 163mg (54%)Sodium: 1441mg (63%)Potassium: 1384mg (40%)Fiber: 2g (8%)Sugar: 7g (8%)Vitamin A: 19479IU (390%)Vitamin C: 25mg (30%)Calcium: 80mg (8%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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