Food and Recipes Dinner Chicken Sausage with Fennel and Apples Recipe 3.2 (6) 6 Reviews This is the perfect dinner for those nights when time is short and appetites are huge—also known as any weeknight. This easy meal comes together in under an hour, uses a handful of ingredients, and cooks on a single sheet pan, including the rice. If your family loves peppers and onions with sausage, they'll love this delicious variation using fennel, apples and Italian chicken sausage links tossed with tangy apple cider vinegar. Fennel is crisp and slightly sweet and caramelizes beautifully when roasted in the oven. Be sure to reserve a few of the soft green fennel fronds and use them to top the finished dish for a pretty bit of green and more delicious fennel flavor. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on December 9, 2016 Print Share Share Tweet Pin Email Photo: Hector Manuel Sanchez Active Time: 10 mins Total Time: 50 mins Yield: 4 (serving size: 1 1/4 sausage links, 1 1/2 cups rice mixture) Ingredients 6 tablespoons olive oil 1/4 cup apple cider vinegar 1/4 teaspoon kosher salt 1 teaspoon kosher salt 3/4 teaspoon black pepper 1 pound Italian chicken sausage links 2 small fennel bulbs, sliced, fronds reserved 2 medium-size Honeycrisp apples, cut into 1-inch wedges 2 (8.8-oz.) pouches microwavable ready-to-serve rice (such as Uncle Ben's Ready Rice) Directions Preheat oven to 375°F. Whisk together oil, vinegar, salt, and pepper in a small bowl. Toss together sausages, fennel, apples, and 6 tablespoons of the vinegar mixture in a large bowl. Reserve remaining vinegar mixture. Place rice in a mound in the center of a lightly greased large rimmed baking sheet. Place sausages, fennel, and apples over rice, covering it completely, and drizzle with any remaining vinegar mixture from bowl. Bake in preheated oven until sausages are cooked through and fennel and apples are golden, about 40 minutes. Chop reserved fennel fronds to equal 1 tablespoon. Divide vegetables, rice, and sausages evenly among 4 plates. Drizzle with reserved vinegar mixture, and sprinkle evenly with chopped fennel fronds. Print