There’s something so comforting about a traybake. Everything goes into one pan, roasts together, and emerges bubbling, golden, and full of flavor. This Easy Orangey Sausage, Fennel, and Bean Traybake is the ultimate fuss-free dinner—it’s cozy, citrusy, slightly sweet, and packed with herby goodness. It’s the kind of recipe that turns ordinary ingredients into something magical with minimal effort and maximum comfort.

Behind the Recipe

The idea for this traybake came to life on one of those weeknights when the fridge looked uninspiring. A few sausages, a can of beans, and a forgotten fennel bulb came together with the bright zest of an orange to create something unexpectedly delicious. Since then, it’s been a go-to dinner in my house. The sweet, caramelized fennel softens as it roasts, mingling with the creamy beans and juicy sausages, all bathed in a fragrant orange-garlic sauce. It’s hearty but not heavy, rustic but with a bright, zesty edge.

Recipe Origin or Trivia

Traybakes have a long history in European home cooking, especially in the UK, where “bangers and mash” often evolve into roasted versions like this. What makes this one unique is the Italian-inspired combination of fennel and citrus. Fennel is beloved in Mediterranean cuisine for its anise flavor, which mellows and sweetens in the oven. Paired with white beans—a staple in Tuscan cooking—and a pop of orange, it feels both familiar and delightfully new.

Why You’ll Love Easy Orangey Sausage, Fennel, and Bean Traybake

There’s a reason this dish might just become your new weeknight staple.

Versatile: Swap out the sausage, use any white beans, or throw in extra veg—this tray welcomes improvisation.

Budget-Friendly: A few humble ingredients create a meal that feels like a treat.

Quick and Easy: Minimal chopping, one pan, no stress. Perfect for busy evenings.

Customizable: You can use chicken, pork, or veggie sausages and still get amazing results.

Crowd-Pleasing: It’s cozy, savory, and just different enough to impress guests without being complicated.

Make-Ahead Friendly: Assemble it earlier in the day, then just pop it in the oven before dinner.

Great for Leftovers: Reheats beautifully the next day for a satisfying lunch.

Chef’s Pro Tips for Perfect Results

You don’t need a lot of tricks here—just a few small touches to make it shine.

Slice the fennel thick enough so it doesn’t burn during roasting.
Use high-quality sausages with herbs and spices for extra flavor.
Don’t skip the orange zest—it brightens the whole dish.
Let it roast undisturbed to build those delicious browned bits.
Baste the sausages once or twice with the pan juices for a glossy, flavorful finish.

Kitchen Tools You’ll Need

This is a traybake dream—just a few kitchen staples and you’re set.

Large Baking Tray or Roasting Pan: For spreading everything out so it roasts instead of steams.

Sharp Knife: To slice fennel and prep the aromatics.

Zester or Microplane: For getting that vibrant orange zest.

Mixing Bowl: Optional, for tossing everything before baking.

Tongs or Spoon: To turn sausages and stir things halfway through cooking.

Ingredients in Easy Orangey Sausage, Fennel, and Bean Traybake

The magic is in the combo—sweet, savory, herby, and just a touch zesty.

Sausages: 6 links — Pork, chicken, or vegetarian, as long as they’re flavorful and juicy.
Fennel Bulbs: 2 large, trimmed and cut into wedges — Adds sweetness and a mild anise flavor.
Canned White Beans: 2 cans, drained and rinsed — Creamy and hearty, they soak up all the juices.
Orange: Zest and juice of 1 — Brightens the dish with fresh citrus.
Garlic Cloves: 4, sliced — Roasts into sweet, golden nuggets of flavor.
Fresh Thyme: 4–5 sprigs — Earthy and aromatic, it ties everything together.
Olive Oil: 3 tablespoons — Helps everything roast and develop deep flavor.
Chicken Stock: ½ cup — Keeps the beans moist and creates a flavorful pan sauce.
Salt: 1 teaspoon — Enhances and balances all the components.
Black Pepper: ½ teaspoon — Adds gentle heat and depth.
Red Chili Flakes: ¼ teaspoon — Optional, for a little spicy kick.

Ingredient Substitutions

This dish is flexible by nature. Here’s how to adapt it.

Sausages: Use veggie sausages or even boneless chicken thighs.

Fennel: Swap with leeks or onions for a different sweetness.

White Beans: Use chickpeas or butter beans for similar texture.

Orange: Lemon can be used for a sharper citrus note.

Fresh Thyme: Dried thyme or rosemary also work well.

Ingredient Spotlight

Fennel Bulbs: Raw fennel has a crisp, licorice-like flavor, but when roasted, it becomes mellow, buttery, and sweet—perfect alongside sausage and beans.

Orange Zest: A small ingredient that adds a big punch. It lifts the dish with freshness and ties beautifully with the fennel’s natural sweetness.

Instructions for Making Easy Orangey Sausage, Fennel, and Bean Traybake

Here’s how to turn pantry staples into a tray full of comfort.

Preheat Your Equipment:
Preheat your oven to 400°F (200°C). Lightly grease a large roasting tray or line it with parchment.
Combine Ingredients:
In the tray or a mixing bowl, toss fennel wedges, beans, sliced garlic, thyme, orange zest and juice, olive oil, salt, pepper, and chili flakes.
Prepare Your Cooking Vessel:
Spread the mixture evenly across the tray. Nestle the sausages into the beans and fennel. Pour chicken stock gently around the edges.
Assemble the Dish:
Make sure sausages are touching the bottom of the tray for even browning. Everything should be nestled together but not crowded.
Cook to Perfection:
Roast for 35–40 minutes, turning sausages halfway through, until browned and bubbling. The fennel should be tender, and the beans slightly crisped at the edges.
Finishing Touches:
Baste the sausages with the pan juices. If needed, broil for 2–3 minutes for extra caramelization.
Serve and Enjoy:
Serve hot straight from the tray with crusty bread or a simple green salad. Spoon plenty of the orangey, herby pan juices over the top.

Texture & Flavor Secrets

This traybake is all about contrasts. The sausages are juicy with crisp, golden skins. The fennel softens and caramelizes, adding buttery sweetness. The beans get creamy on the bottom and slightly crispy on top. And that orangey sauce? It’s a warm, zesty bath that pulls it all together.

Cooking Tips & Tricks

For the best results every time, keep these in mind:

Pat beans dry before roasting for extra crispy edges.
Use an oven-safe skillet for smaller batches.
Add a splash of white wine or balsamic for extra depth.

What to Avoid

Don’t let small missteps hold you back. Here’s what to skip:

Overcrowding the tray. Spread everything in a single layer for proper roasting.
Using raw sausages that don’t brown well—go for high-quality ones.
Forgetting to taste and adjust seasoning. The beans need salt to shine.

Nutrition Facts

Servings: 4
Calories per serving: 490

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

You can prep everything in the morning and refrigerate until ready to bake. Leftovers reheat well in the oven or microwave and can be kept for 3–4 days. The flavor deepens with time, making it even better the next day.

How to Serve Easy Orangey Sausage, Fennel, and Bean Traybake

Serve this with a loaf of crusty sourdough to soak up the juices or spoon it over creamy polenta for a hearty dinner. A side of lemony arugula salad adds the perfect fresh contrast.

Creative Leftover Transformations

Toast Toppers: Pile leftovers on toasted bread with a poached egg.
Hearty Soup: Add broth and kale for an instant stew.
Pasta Toss: Mix with pasta and a splash of cream for a quick next-day meal.

Additional Tips

Zest the orange before juicing to avoid mess.
Use a slotted spoon to serve for less liquid, or ladle extra juice if using bread.
Roast a halved head of garlic alongside for extra flavor.

Make It a Showstopper

Sprinkle with fresh parsley or extra orange zest just before serving. Present straight in the roasting tray for that rustic, family-style feel, or plate individually with a drizzle of olive oil and crack of black pepper.

Variations to Try

Spicy Chorizo Swap: Use chorizo instead of traditional sausages for heat.
Root Veg Base: Add carrots, sweet potato, or parsnip chunks to bulk it up.
Herby Pesto Drizzle: Finish with a spoon of basil or parsley pesto.
Lemon & Rosemary Version: Swap orange for lemon and thyme for rosemary.
Vegan Twist: Use plant-based sausages and vegetable stock.

FAQ’s

Q1: Can I make this vegetarian?

Yes, use veggie sausages and swap chicken stock for vegetable broth.

Q2: Do I need to pre-cook the sausages?

No, they cook fully in the oven and brown beautifully.

Q3: Can I use dried beans?

Yes, just soak and cook them first—canned beans are faster.

Q4: Will it still taste good without orange?

It will be delicious, but the orange adds a lovely brightness. Lemon is a good sub.

Q5: Can I freeze it?

Yes, but fennel can get mushy—best fresh or stored in the fridge.

Q6: How do I reheat it?

Reheat in a 350°F oven until hot, or microwave individual portions.

Q7: Can I double the recipe?

Absolutely—use two trays and rotate them halfway through cooking.

Q8: What kind of sausages work best?

Herby pork or chicken sausages, or spicy Italian-style links.

Q9: Is this spicy?

Just mildly. You can skip the chili flakes for a milder version.

Q10: What’s the best side to serve with it?

Crusty bread, green salad, or even mashed potatoes work wonderfully.

Conclusion

This Easy Orangey Sausage, Fennel, and Bean Traybake is proof that simple ingredients can deliver big flavor. With golden sausages, caramelized fennel, creamy beans, and a citrusy-herb sauce, it’s everything a one-pan meal should be—easy, satisfying, and full of warmth. Make it once, and it’ll become your new weeknight favorite.