1. Soak the white beans in plenty of water the night before (at least 10-12 hours). The next day, cook them in a good amount of water according to the package instructions – our big white beans had to cook for about 2 hours. Drain and set aside.

2. Next, prepare the veggies. Clean the fennel bulb and cut it into 1cm thick slices. Cut the leek into rings, rinse well and let drain. Crush the fennel seeds. Wash and drain the parsley, then chop coarsely. Zest and juice the orange.

3. Preheat the oven to 180°C (350°F) fan-forced. Place the fennel in a large baking dish or on a baking tray – if possible, in a single layer with nothing overlapping. Drizzle the fennel with about 1-2 tablespoons of olive oil, then sprinkle with the crushed fennel seeds and thyme. Season with salt and pepper. Roast the fennel in the preheated oven for about 15 minutes.

4. Remove the fennel from the oven and flip it. Mix the beans with the leek and parsley, and distribute this mixture evenly on top of the fennel. Sprinkle everything with the blood orange zest. Mix the veggie stock and blood orange juice and pour this over the veggies. Finally, place the sausages on the veggies, drizzle everything with 2-3 tablespoons of olive oil, and roast everything in the oven for another 25-30 minutes. Flip the sausages once and roast for another 15 minutes, or until the sausages are cooked through. Serve the veggies and sausages with a little sour cream and some bread on the side, if desired.