Sausages are tastier if you add simple ingredient before roasting them

Autumn has arrived, and following a sweltering summer, many of us are swapping lighter meals for heartier, more comforting suppers. Seasonal favourites such as toad-in-the-hole, bangers and mash and warming stews all call for sausages, yet without the right seasoning they can quickly become underwhelming. Given their naturally high fat content, sausages tend to deliver a savoury yet somewhat mild taste, so the meat may occasionally need additional ingredients to truly bring out its full flavour.

Jay Wadams, a cookbook author and founder of Days of Jay, has revealed that one straightforward vegetable can make sausages considerably more delicious. He said: "Italian-inspired roast sausages and fennel is a fantastic one-tray meal.

Roasting fresh fennel makes it deliciously creamy and sweet, the perfect partner for juicy pork sausages." Fennel is frequently paired with sausages in Italian cuisine, as this highly aromatic vegetable is known for cutting through the fattiness and saltiness of the meat, drawing out its subtler flavours. When roasted alongside sausages, fennel caramelises beautifully, contributing a sweeter note that helps counter the richness of the pork.

Adding fennel bulbs to shop-bought sausages not only makes them taste more robust but also introduces a slightly more herbal and peppery dimension to the dish.

You will need: For the dinner:

• Eight pork sausages
• Three tablespoons of olive oil
• Two bulbs of fennel
• Two onions
• Four garlic cloves
• Salt and pepper

For the sauce:

• 100ml of white wine
• 100ml of chicken stock
• One tablespoon of mustard
• Two tablespoons of white vinegar
• Two teaspoons of brown sugar

Method: To start, heat the oven to 220°C (or Gas 7) and position a rack in the upper section of the oven.

Prepare the vegetables by slicing the fennel bulbs in half, then cutting them into thick, lengthwise pieces. Cut the onions in half and slice them into wedges.

Arrange the fennel, onion and garlic cloves in a roasting tin. Position the sausages on top and drizzle with olive oil.

To prepare a sauce for the sausages, use a small jug or bowl. Combine the wine, chicken stock, vinegar, mustard and sugar and mix well.

Add the sauce to the roasting tray, then toss the sausages and vegetables until thoroughly coated. Season generously with salt and pepper, then transfer to the oven.

Allow everything to cook for 40 to 45 minutes until the sausages appear crispy and everything has turned golden.