Baked Sausages and Vegetables

Assorted Vegetables
For those of you lucky enough to have purchased pork and fennel sausages this week. Note that cheap sausages won’t work – you need good quality meat with a good bit of real animal fat in it. Remember it’s not the 1980s anymore: fat is good for you. All of your cells are coated in it, for starters. Anyway, this is a simple, tasty, one-pot meal, and your washer-upperer will thank you.
You will need:
4-6 pork and fennel sausages (2 per person)
1 clove of giant Russian garlic
1 fennel bulb
1 leek
4 Dutch Cream potatoes
1/4 butternut squash
3 tomatoes
1/2 bunch of parsley
1 tbsp fennel seeds
olive oil
1) Preheat the oven to 180C.
2) Cut the thick skin off the squash, including any pale flesh. Scoop the seeds out with a tablespoon. Cut into large dice – about 4cm.
3) Scrub the potatoes, then dice. Wash the fennel and tomatoes, then cut to the same size.
4) Slice the leeks at 3 cm intervals, and chop the garlic roughly.
5) Throw all of this into a ceramic baking dish, saving only the parsley and lemon. Add the sausages, and a little olive and salt.
6) Cover with foil, and bake for 20 minutes. Then add chopped parsley, mix briefly, and bake uncovered for a further 20 minutes, to brown everything a little.
Serve with a squeeze of lemon, if you’re that way inclined, and a bottle of pinot noir.