Studying abroad in London, just a few days in, has already been one of the most exciting experiences I’ve had. Even with the incredible museums, historic streets, beautiful buildings and cozy pubs, it is the food that has stood out to me! Whether it’s the bustling weekend markets in Camden and Spitalfields or the warm, comforting meals tucked away in every corner of the city, the culinary scene here is incredibly diverse. One component of English fare that particularly stands out is the sausages, an absolute staple here. Found in things like sausage rolls, bangers and mash and a classic English breakfast, you cannot go to London without having what they would call a banger.

This dish is inspired by the classic British banger, adding a bright, seasonal twist. Fennel and citrus, two staple winter produces, give this meal a little something extra special, naturally complimenting the savory richness of a roasted sausage. While the dish itself might not scream “classic British,” the ingredients heavily lean on many traditional British dishes. Fennel is often found in Sunday roasts, while orange is a popular flavor in many chocolates and dishes around the holidays.

The best thing about this recipe is how simple and quick it is to make. You could easily choose to make just one component of this dish and it would still be delicious. Grab a bag of rice you can throw in the microwave, toss the sausages in the oven for about 30 minutes and you’ve got yourself a budget-friendly easy meal that doesn’t sacrifice flavor. It’s also not too many ingredients, which always makes dinner a little bit easier. The end result is a hearty meal to fend off the winter cold but something fresh enough that it doesn’t feel too heavy or overpowering.

Whether you’re here in London or cooking from the comfort of your dorm back home, this recipe offers a taste of seasonal produce and a nod to British food culture. It’s a dish that’s easy, affordable and full of flavor, something every student needs. 

Ingredients:

• 2 medium fennel bulbs, thinly sliced lengthwise
• 2 medium shallots, quartered 
• 3 sprigs rosemary
• 4 tablespoons extra-virgin olive oil, divided
• Kosher salt
• Freshly ground pepper
• Red pepper flakes 
• 6 Italian sausages (about 1½ pounds total)
• 2 medium navel oranges
  • 2 tablespoons orange juice
• 1 tablespoon red wine vinegar
• 1 bunch of basil
• Optional: burst tomatoes
  • 8 oz. cherry tomatoes 
• 1 teaspoon Calabrian chili 
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 garlic clove, chopped 
• 1 teaspoon orange zest 

Directions: 

1. Preheat oven to 425 degrees Fahrenheit 
2. Combine fennel, shallots and rosemary on a sheet tray and drizzle with 3 tablespoons of olive oil. Season with salt, pepper and red pepper flakes to taste. Toss to combine. 
3. Prick sausages with a fork or tip of a sharp knife all over, arranging them evenly between the vegetables. Drizzle another tablespoon of olive oil over sausages as well. 
4. Roast sausages for about 25-30 minutes or until browned on top, fully cooked through, and vegetables are tender. 
5. While sausages are roasting, chop a handful of basil leaves and set aside. 
6. Peel an orange and slice it along the pith where you would normally continue to separate the pieces if peeling. 
7. Combine orange slices, 2 tablespoons of orange juice and red wine vinegar. Season with salt and pepper. 
8. Using a small pot, heat 1 tablespoons of olive oil. Add the garlic clove and cook, stirring until fragrant. Add cherry tomatoes and heat until they begin to burst. Then add Calabrian chili, thyme, rosemary, some of the chopped basil (about a tablespoon), orange zest, salt and pepper. Stir together and cook for another 2-3 minutes. Smash some tomatoes so they become more liquidy and keep others whole. Take off heat and set aside. 
9. Remove the baking sheet and carefully pour juices from the orange over the sausage and fennel mixture. Set orange slices aside. 
10. Transfer sausage to a platter and arrange fennel mixture and oranges on top in an even layer. Season with salt and pepper. Scatter basil leaves on top. 
11. I like to serve this dish with rice. When plating, I take a sausage and some of the vegetable mixture, put it on a pile of rice and top all of it with the burst tomatoes. Roasted potatoes would also be a delicious option!