This is a Mediterranean dish that can be done more authentically if you can get your hands on branches of fresh edible bay (laurel), but that’s not always easy (you could use rosemary or fennel branches quite successfully, and they’re equally traditional, though obviously different in flavor). In the original version, you throw a few branches of bay (laurel) onto a grill and top with sausage. My oven method uses somewhat less bay and is virtually foolproof. Other cuts of meat you can use here: chunks of pork or lamb, cut from the shoulder, or boneless chicken thighs.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Lay the bay leaves on the bottom of a roasting pan and top them with the sausage; prick the sausage in a few places with a thin-bladed knife. Put in the oven for about 15 minutes, turning once or twice, until browned.
Step 2
Meanwhile, peel the oranges and cut them into 1/4-inch-thick slices. Top the sausage with the orange slices and bake until the sausage is cooked through, about 10 more minutes. Serve the sausage and the orange slices (do not eat the bay leaves).
