INGREDIENTS
6 TO 8 ITALIAN FENNEL SAUCISSES (homemade, not supermarket ones)
2 YELLOW PEPPERS, CUT INTO STRIPS
2 RED PEPPERS, CUT INTO STRIPS
1 LARGE RED ONION, CUT INTO RINGS
1/2 C.A.T. DRY CHILI PEPPER, FAIRLY COARSE
1 TBSP. FENNEL SEEDS
A PINCH OF ESPELETTE PEPPER
SALT
2 TABLESPOONS OF OLIVE OIL
A HANDFUL OF BLACK OLIVES
ABOUT TWENTY BASIL LEAVES, CHOPPED
PREPARATION
Preheat oven to 200°C.
Place the onion in the bottom of the dish. Place the peppers on top. Season with chili, espelette pepper, salt, and fennel seeds. Pour in the olive oil. Mix well, trying to keep as much of the onion as possible in the bottom of the dish.
Place the sausages on top.
Bake for 1 hour and 20 minutes, stirring every 30 minutes and turning the sausages every 30 minutes. If your sausage is already well cooked, but the peppers and onions are still in a lot of juice and not yet caramelized enough for your taste, you can prolong the cooking and even keep the sausages warm to just prolong the cooking of the vegetables. It all depends on your oven and its features.
Take the dish out of the oven and mix in the olives and basil.
Serve with a few plain potatoes, which will absorb the cooking juices. A real treat.