I like to do these in a shallow pan because the sausages tend to brown more deeply this way. I had some leftover apples and onions that had been baked under the Easter Ham and I laid them in the bottom of my baking dish. You could easily substitute some freshly sliced apples and onions or even just some good applesauce to add moisture and sweetness. Then I added a layer of seasoned cauliflower and broccoli and arranged my sausages (garlic and sweet fennel) on top. They were completely exposed to the hot air of the oven, the vegetables acting as a rack of sorts, so the juices could run down into the pan. I pricked the sausages with a cake tester and put them in a 400°F oven for 30 minutes. Then I flipped the sausages over to brown the bottoms and baked them for another 15-20 minutes. Add some crusty bread and you have an easy weeknight dinner that everyone will enjoy.
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