1 x Fennel bulb
1 x Small red onion
6 x Eversfield Organic Traditional sausages
1 x medium-sized orange
Bunch of Rosemary sprigs
Salt and pepper
Preheat your oven to 200C/Fan. Rinsing the fennel under cold water, remove the outer layers. Cut the fennel bulb’s stalks off and slice down the width of the bulb, removing the hard centre (heart) of the fennel. Carefully remove any fennel fronds from the cut-off stalks (you'll be using these to garnish so keep to one side).
Taking a sharp knife, cut the halved bulb into slices – we like to cut ours thick, but slim is also great for less crunch.
Cut the onion thinly lengthwise.
Place the sliced onion and fennel on the bottom of the tray and arrange the rosemary sprigs evenly. Drizzle with a little olive oil and sprinkle with salt and pepper. Place your sausages amongst the fennel and onion.
Pop the tray into the oven for 25-30 mins.
Cut both ends off your orange before placing it upright and slicing both the peel and pith off.
Slice the orange into segments over a bowl and then squeeze out any leftover juices from peel, pith, or membranes into the bowl.
Once the sausages are nicely browned, take the tray out of the oven and remove the rosemary sprigs.
Gently pour all the orange juice over the sausages, fennel, and onion and let cool for 5 mins. Plate up the rocket leaves and place the sausages on top.
Finish with the orange slices and enjoy!