Baked Sicilian Fennel Sausage, Tomato, Onion and Artichoke

I made this speedily last week when I was writing for a deadline of my thesis. It was just for me and took under five minutes to put together, then an hour in the oven. I was pleased with how it came out. 

For One


2 fennel sausages (or good quality British ones, and add a sprinkle of fennel seeds)

1 onion, sliced finely

1 garlic, clove chopped finely

1 large ripe beef tomato, cut up into small chunks

a few artichoke hearts in oil, sliced

glug of white wine

a few basil leaves, torn up

½ lemon

How I made it:

Pre-heat the oven to around 180 celsius. Into a small oven dish, arrange the sliced onions, tomato and garlic, basil and artichokes in the bottom. Lay the sausages on top. Pour over a good glug of olive oil, wine, a good squeeze of lemon, and a pinch of salt. Place the dish, covered, into an oven for 20 minutes. Turn the sausages. Then cook for a further 30-40 uncovered. Season and serve with bread – I had ciabatta. 

Eaten with:

Ciabatta, and a glass of white wine. 


This can easily be scaled-up for more people – just add more sausages and some tomato and onion etc.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s