Sausages with Potatoes, Fennel, and Arugula Salad

Name: Sausages with Potatoes, Fennel, and Arugula Salad
Yield: Serves 4
Ingredients: 1 pound, Yukon Gold potatoes, unpeeled, cut into 1½-inch pieces; 2 , fennel bulbs, stalks discarded, bulbs halved, cored, and cut into 1-inch wedges; 3 tablespoons, extra-virgin olive oil, divided; ¾ teaspoon, table salt; ½ teaspoon, pepper, divided; 1½ pounds, sweet Italian sausage; 1 teaspoon, minced fresh rosemary; 4 ounces (4 cups), baby arugula; ¼ cup chopped blanched, hazelnuts, toasted; 1 tablespoon, white wine vinegar

Main Courses
Potatoes
Pork
Weeknight

By Alli Berkey ･ Appears in Cook's Country February/March 2022

Unctuous Italian sausages and roasted potatoes and fennel accompany an arugula salad with toasted hazelnuts.

SERVES 4

TIME 1 hour

Sausages with Potatoes, Fennel, and Arugula Salad

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