Dinner/ European recipes/ Oven dishes/ Pork/ Sauces, dressings & condiments/ Side Dishes

Baked Pork Sausages, Apples and Potatoes served with Apple Cider Braised Fennel

1 September 2020

I love making fennel this way, all caramelized and buttery, such a great side dish. And of course any kind of pork with apple is such a great combo, so all in all a pretty tasty dinner!

Baked Pork Sausages, Apples and Potatoes served with Apple Cider Braised Fennel

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By Saffron Serves: 2-4
Prep Time: 20 minutes Cooking Time: 1 hour Total Time: 1 hour 20 minutes


  • 2 pork sausages (or 4, depending on with how many people you are)
  • Butter & olive oil
  • 1 onion, sliced (red or white)
  • 3 garlic cloves, sliced
  • ±750g waxy potatoes, cubed into 2cm pieces, skin on
  • 2 cooking apples (like braeburn or jonagold). Peeled, cored and quartered
  • 1.5 cups apple cider
  • ± 1 tbsp chopped thyme
  • 4-5 sage leaves, roughly chopped
  • 2 fennel bulbs, quartered and fronds set aside
  • Pepper & salt for seasoning



Sauté the sausages in a (cast iron) skillet in a knob of butter and a drop of olive oil until browned on all sides. Remove and set aside.


In the same pan add some more olive oil and sauté a sliced red onion, 3 sliced garlic cloves and the diced potatoes.


Sauté for apx. 5-7 minutes until the potatoes are slightly browning on the edges.


Place the sausages back and add 2 sliced apples.


Place in a preheated oven (220 °C) and bake for 25 minutes.


Take out of the oven when done and divide over the plates.


10 minutes before done add chopped thyme and sage, and turn over the potatoes and sausages while you’re at it.

While the skillet dish is in the oven make the fennel:


In a skillet or frying pan add some olive oil and a knob of butter.


Quarter the fennel and add to the pan, braising and turning until caramelized on all sides.


After about 20 minutes add a good splash of apple cider and season with pepper and salt.


Let alcohol evaporate and the sauce slightly thicken. Serve with chopped fennel fronds on top.


(While this sauce is thickening finish off the oven dish.)

Finishing off the sausage


Take the skillet with the sausage out of the oven when ready, divide everything over the plates and cover to keep warm.


Return the skillet to the stove and deglaze the pan with apple cider scraping all the goodness from the bottom of the pan.


Let the alcohol evaporate and slightly reduce to make a gravy.

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