How To Make Baked Sausages, Fennel, and Potatoes with Fontina
Cooked in a flavorful tomato sauce, these baked sausages come with tender potatoes and earthy, melty cheese topping for an easy, savory dish.
Serves:
Ingredients
- 2tbspcooking oil
- 1lbmild Italian sausages
- 1onion
- 1fennel bulb
- 2clovesgarlic
- ¾tspfennel seeds
- 1lbbaking potatoes,(about 2)
- ½tspsalt
- 1cupdry white wine
- 3½cupscanned tomatoes,(28 oz can)
- 6ozFontina
Instructions
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Heat the oven to 450 degrees F.
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In a large deep frying pan, heat 1 tablespoon of the oil over moderate heat.
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Add the sausages and cook for about 10 minutes until browned and cooked through. Remove.
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When the sausages are cool enough to handle, cut them into ¼-inch slices.
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Add the remaining 1 tablespoon oil to the pan and heat over moderately low heat.
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Add the onion, fennel bulb, garlic, and fennel seeds and cook, covered, for 5 minutes.
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Stir in the potatoes and salt and cook, covered for about 5 minutes until the vegetables start to soften.
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Stir in the wine and simmer until evaporated. Stir in the tomatoes.
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Raise the heat to moderately high and simmer for 2 to 3 minutes longer until no liquid remains in the pan.
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Stir in the sausages and transfer the mixture to a 9×3-inch baking dish. Bake the sausage mixture for 10 minutes.
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Remove from the oven and top with the fontina. Bake for about 10 minutes longer until the vegetables are tender and the cheese is melted.
Nutrition
- Calories: 825.22kcal
- Fat: 56.60g
- Saturated Fat: 21.63g
- Trans Fat: 0.03g
- Monounsaturated Fat: 24.55g
- Polyunsaturated Fat: 7.62g
- Carbohydrates: 38.58g
- Fiber: 7.99g
- Sugar: 10.92g
- Protein: 32.40g
- Cholesterol: 135.51mg
- Sodium: 1480.74mg
- Calcium: 386.70mg
- Potassium: 1530.02mg
- Iron: 4.35mg
- Vitamin A: 181.09µg
- Vitamin C: 45.07mg
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