Next to grilling, braising sausages with vegetables is quite possibly the simplest and most flavour retaining method of preparation. I used a pork and fennel sausage here but just about any fresh sausage will work. If you are using anything other than pork (such as chicken or turkey), you may need to reduce cooking time by a few minutes. My favourite way to serve this is with some fresh and crusty bread and a few pickles, but it does well when paired with rice pilaf or pasta. Any leftovers turn into a great breakfast hash or scramble the next day; this, of course, is purely theoretical as there are never any leftovers when making a recipe this delicious!
Braised Sausage With Fennel and Peppers 7 Steps
Preheat the oven to 400°F.
Heat a large ovenproof skillet on medium-high heat. Add in the olive oil then the fennel wedges, sliced onions and sweet baby pepper halves. Cook vegetables for 5-7 minutes, stirring occasionally until they begin to soften and take on brown colour.
Add in the chopped garlic, whole grain mustard and cook for 1 minute.
Add in the chicken stock, season with kosher salt as well as fresh cracked black pepper and bring to a simmer.
Gently nestle in the sausage links into the simmering skillet, cover with an oven proof lid or wrap tightly with foil and and transfer to the preheated oven to braise for 25 to 30 minutes or until sausages are cooked.
After about 25 minutes, turn the oven broiler to high. Remove the lid or foil covering and broil for 3 to 5 minutes until sausages are seared and browned.
Remove from the oven, sprinkle with chopped dill and serve immediately.