Orange-Fennel Sausage Butter-Bean Roast

Ingredients

Roast

• 1 lb (450 g) raw mild Italian pork sausage links
• 2 medium fennel bulbs, trimmed and cut into ½-inch wedges
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• ½ tsp fine salt
• ¼ tsp black pepper
• 2 cans (15 oz/425 g each) butter beans, drained and rinsed
• ½ cup reduced-sodium chicken broth
• ⅓ cup fresh orange juice
• 1 tsp finely grated orange zest
• 1 tbsp Dijon mustard

Rosemary crumb

• ½ cup (30 g) panko breadcrumbs
• 1 tbsp olive oil
• 1 tsp finely chopped fresh rosemary
• 2 tbsp chopped parsley

Equipment

Large baking dish, skillet, thermometer

Allergens and ingredient notes: Wheat; Dijon contains mustard. Check sausage and broth for milk, soy or other allergens.

Step by step

1. Heat oven to 425°F (220°C). Toss fennel and onion in the baking dish with roast oil, salt and pepper. Nestle whole sausage links among them. Roast 25 minutes, turning sausage and vegetables after 15 minutes.
2. Mix broth, orange juice, zest and Dijon. Stir beans around the sausage and pour in the liquid. Return to oven 15–25 minutes until fennel is fully tender, beans are hot and each sausage center reaches 160°F (71°C).
3. Meanwhile heat crumb oil in a small skillet over medium-low heat. Add panko and rosemary and stir 3–5 minutes until evenly golden. Transfer immediately to a bowl so crumbs do not burn.
4. Rest the roast 5 minutes. Slice sausage into thick pieces using a clean board, return to the beans and scatter the rosemary crumb and parsley over the dish. Divide into four servings with the orange pan juices.

The Devotti twist: Orange and fennel bring sweetness without a sugary glaze, and rosemary crumbs turn creamy butter beans into a crisp-topped main.

Make ahead and storage

Refrigerate in shallow covered containers within 2 hours; use within 3 days. Reheat cooked components to 165°F (74°C), adding a splash of water if needed. Keep cold sauces and crisp garnishes separate until serving.