This One-Pan Italian Sausage, Fennel & Potatoes recipe is a simply delicious, no-fuss dinner! You can cook it on the grill, or in the oven. Your call. Either way, if you decide to make it, you're going to love the easy cleanup and the perfect combination of flavors!
This recipe idea for cooking Italian sausage, fennel & potatoes together in one dish came to me in the grocery store as I was wandering around in the produce department looking for inspiration.
Since I'd wanted to make something with fennel bulbs since last winter (but hadn't), this time when I spotted fennel bulbs on a recent trip to Trader Joe's, I immediately put them into my cart. From that point, the rest of the recipe idea followed rather effortlessly.
I don't know about you but I don't cook with fennel as much as I should, and I'm not sure why it's not more of a staple in our fridge, and on my grocery list. Because every time I do have it, I'm reminded just home much I love the light, licorice taste that mellows into a sweet, mild, almost buttery anise flavor after cooking. There really is nothing quite like it, and it's the perfect accompaniment to the potatoes and Italian sausage in this dish!
The list of ingredients you'll need to make this One-Pan Italian Sausage, Fennel, and Potato Dinner is short and sweet. You'll need One package of Italian sausage (5 or 6 per package), two fresh fennel bulbs, two sweet onions (such as Vidalia), two pounds of petite red potatoes, mayonnaise, Dijon mustard, milk, fennel seed, garlic powder, salt, and pepper. That's it!
As you can see from the photos and video, I used a disposable aluminum tray to cook this dinner so clean-up would be a breeze, and because I knew I was going to cook this outside on the grill. However, if you're planning on cooking this inside the house in the oven, you may want to use a more attractive casserole dish (or not) depending on the amount of clean-up you want to do after dinner.
Ready to wow your family with a One-Pan Italian Sausage, Fennel & Potato Dinner? Great! Let's get cooking!
In a medium bowl, combine mayonnaise, Dijon mustard, garlic powder, fennel seed, and milk. Stir to combine. Set aside.
Trim and slice the fennel bulb and chop the sweet onion. Place both ingredients in a large bowl.
Pour the Dijon sauce over the fennel and onions. Add salt and pepper. Stir well to combine.
Quarter the potatoes and add them to the bowl with the fennel and onion. Stir well to combine. Spray a 2-quart pan liberally with cooking spray.
Save this for later.
We'll email this post to you, so you can come back to it later!
Email forwarding service for saving information.
Pour the potatoes, onion, and fennel mixture into the prepared pan. Top the potato mixture with Italian sausage. Cover the pan with foil.
Pierce a few holes in the foil and place the pan on the grates of a preheated grill (medium/high heat) and close the grill cover. Or place the pan in a preheated 375-degree oven for approximately 60 minutes, or until the potatoes are fork-tender and the sausages are cooked through. YUMMY!!!
Better grab your plate because it's DINNERTIME!!
If you're like me and you get bored easily making and serving the same old meals, time after time, then this One-Pan Italian Sausage, Fennel & Potato Dinner is the perfect thing to serve your family and friends during your next backyard party or BBQ. In addition, you can easily add more sausage to the top of the fennel and potatoes if you're serving a crowd, which takes basically takes zero extra time, making this a crowd-pleasing meal you'll want to serve time and again because I don't think you'll ever get bored of this flavorful dinner!
Printable Recipe Card
One-Pan Italian Sausage, Fennel & Potato Dinner for the Grill or Oven
Ingredients
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- ¼ cup milk
- 2 teaspoons garlic powder
- 1 tablespoon fennel seed
- 2 fennel bulbs trimmed and sliced
- 2 sweet onions sliced
- 2 pounds petite red potatoes quartered
- 2 teaspoons salt
- 1 teaspoon pepper
- 5 - 6 Italian sausage more if feeding a crowd
Instructions
- Preheat an outdoor grill, or indoor oven to approximately 375-400 degrees.
- In a medium bowl, stir together the mayonnaise, Dijon mustard, milk, garlic powder, and fennel seed.
- Add the sliced fennel and onions to a large bowl. Pour the mustard sauce over the fennel and potatoes and stir well to combine.
- Add the sliced potatoes to the bowl along with the salt and pepper. Stir thoroughly.
- Spray the baking dish with the cooking spray.
- Pour the fennel, potato, and onion mixture into the dish and top with the Italian sausage.
- Cover the dish with aluminum foil and pierce a few holes in the cover for steam to release.
- Place the covered dish on the grill grates or in the oven.
- Cook for approximately 60 minutes, or until the potatoes are fork tender and the sausage is cooked through.
Notes
aluminum foil
cooking spray
large bowl
wooden spoon
chefs knife
cutting board
Nutrition
Are you a person that craves a little something sweet after dinner? If so, I have a few delicious dessert recipes I'd like to tempt you with, so I hope you've saved room. Please click on the titles below to be taken to the printable recipes for:
Cinnamon Sugar Apple Pie Wedges
Gluten-Free Maple Bacon Oatmeal Cookies Dipped in White Chocolate
Grilled Caramelized Pineapple Pound Cake
Foolproof Strawberry Cobbler Bars
No-Bake Oatmeal Cashew Coconut Bars
Perfectly Sweet Lemon Meringue Tartlets
For more information regarding Kudos Kitchen, please follow me on: FACEBOOK, PINTEREST, INSTAGRAM, TWITTER, and YOUTUBE.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!
Nancy L Richardi says
I crumbled and precooked the sausage and mixed it in but otherwise followed recipe. Very good. Will definitely make again. thanx
Renée says
That sounds good to me, Nancy! I'm glad you enjoyed this recipe!!
Take good care,
Renee
Kristen says
So delicious! I added some mini peppers to it. Will make again!
Renée says
Awesome idea, Kristen! I’ll have to try that idea myself next time! So glad you liked the recipe!
Thanks for letting me know.
Renée 🙂