Roasted Sausages & Vegetables

In my mind this is is truly comfort food.  Hot, savory and completely satisfying!  I cook the whole thing in a large cast iron skillet.  But you can use a roasting pan if you don't have one.

Roasted Sausages & Vegetables

8 (4″ long) sweet Italian sausages
4-5 medium red potatoes
4 large carrots
1 large onion
1 fennel bulb
2 garlic cloves, minced
2 Tbsp oil
freshly cracked black pepper
2/3 c. chicken broth
4 Tbsp balsamic vinegar

Preheat oven to 450 degrees F.

Brown the sausages.  Don't cook them all the way through, just brown the outsides.  Cut partially slice the sausages in half once they've cooled.

Quarter or half the potatoes, depending on the size of the potatoes. Peel one large onion, and cut into wedges.

Remove the base and stalks of the fennel, and cut into wedges.  Peel and slice the carrots and cut into chunks.  





Pour the broth into the skillet or roasting pan.  Add all the vegetables.  Season generously with salt and pepper . . . I used Tony Chachere Creole Seasoning.  Toss the vegetables to distribute the seasonings and coat with broth.


Cover the tray with aluminum foil and bake for 45 minutes.

After 45 minutes the potatoes and vegetables should be fork tender. Place the sausages in with the vegetables and pour the balsamic vinegar all over sausages and vegetables.

Place the tray back in the oven, uncovered, for 25 to 30 minutes.

After 15 minutes, flip the the sausages and ladle some of the juices lurking at the bottom all over the vegetables and sausages. Put it back in the oven for the remaining time, until everything is nice and brown.

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