sausage bowl with fennel potatoes garlic


4 large russet potatoes quartered with skin on

1 large fennel quartered sliced lengthwise

8 Italian chicken sausages cut into thick slices (I prefer Applegate Organics)

Several handfuls of spinach

Sea salt and pepper


Preheat oven to 450 degrees.

In a large mixing bowl, toss potatoes, fennel and sausage in 1/4 cup of olive oil and salt and pepper. 

Spread onto a baking sheet or 2.  Cook for 30 minutes tossing halfway through.

place a handful of spinach into individual serving bowls.  Place the potato, sausage mixture on top.  Toss to coat the spinach and allow it to become wilted. 





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