This recipe is an old favourite, very easy and possibly the freshest-tasting way I've found to do sausages. It is lighter than some of the classic bonfire night casseroles, so this is what I decided to make for this unseasonally warm early November.
For four adults: 12 sausages; 2 fennel bulbs; 3 leeks; a little white wine vinegar; tsp sugar; knob of butter; thyme.
Heat the oven to 180ºC. Separate and prick the sausages.
Take a casserole dish, place the sausages in and add a little oil. Put in the oven to roast for about 20 minutes, turning them a couple of times to ensure they cook evenly.
While the sausages cook, chop the leeks and fennel. Then lightly fry for 5-8 minutes depending on how crunchy you want them.
After 3 minutes, add the vinegar and a little sugar. Swirl it around, then add a knob of butter and the thyme.
Cook for a further 5 minutes, then add to the sausages. Season to taste and serve.
This can be made up in advance, and then reheated on the hob. Serve with crusty bread and a simple green salad of little gem and spinach.