Sausages with Potatoes, Fennel, and Arugula Salad

Name: Sausages with Potatoes, Fennel, and Arugula Salad
Yield: Serves 4
Ingredients: 1 pound, Yukon Gold potatoes, unpeeled, cut into 1½-inch pieces; 2 , fennel bulbs, stalks discarded, bulbs halved, cored, and cut into 1-inch wedges; 3 tablespoons, extra-virgin olive oil, divided; ¾ teaspoon, table salt; ½ teaspoon, pepper, divided; 1½ pounds, sweet Italian sausage; 1 teaspoon, minced fresh rosemary; 4 ounces (4 cups), baby arugula; ¼ cup chopped blanched, hazelnuts, toasted; 1 tablespoon, white wine vinegar

3 comments

Appears in Cook's Country February/March 2022

Unctuous Italian sausages and roasted potatoes and fennel accompany an arugula salad with toasted hazelnuts.

SERVES4

TIME1 hour

Sausages with Potatoes, Fennel, and Arugula Salad

WHY THIS RECIPE WORKS

Adding the sausages halfway through cooking the vegetables on an already-hot baking sheet helped them brown faster and ensured that they finished cooking at the same time as the vegetables.

This is a members' feature.