Slice the cooled sausages into thirds and place them over the vegetables, then scatter the top with the butter cubes. Cover the pan with a lid or aluminum foil and bake for 1 hour, tossing the ...

3 Italian pork and fennel sausages, casings removed. 1 tbsp tomato paste. 3 sage leaves, chopped. 125ml (½ cup) chicken stock. ½ tsp sea salt. freshly ground black pepper.