Roasted Sausage with Celery

Instructions

1. 1

   Preheat oven to 425°F. Pat sausages dry with paper towels to help them brown properly.

   Tip: Dry sausages develop a better crust and brown more evenly during roasting.

2. 2

   In a large roasting pan, toss celery pieces and onion wedges with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer.

   Tip: Arrange vegetables so they have space to roast rather than steam.

3. 3

   Nestle sausages among the vegetables. Drizzle remaining olive oil over sausages. Place in preheated oven and roast for 25-30 minutes until sausages are golden brown and cooked through.

   Tip: Sausages are done when their internal temperature reaches 160°F.

4. 4

   While sausages roast, prepare the herb butter by mixing softened butter with minced garlic, thyme, and rosemary in a small bowl.

   Tip: Let the herb butter warm to room temperature for easier mixing.

5. 5

   Remove pan from oven. Pour wine and broth around the sausages and vegetables, avoiding pouring directly on them. Dot herb butter over the sausages.

   Tip: The liquid will deglaze the pan and create a flavorful sauce.

6. 6

   Return to oven for 3-4 minutes until butter melts and sauce comes together, then remove from heat.

   Tip: Watch carefully so the sauce doesn't reduce too much.

7. 7

   Transfer sausages, celery, and onions to a serving platter. Stir lemon juice into the pan juices and pour over the dish.

   Tip: The lemon juice brightens the savory flavors and adds freshness to the sauce.

8. 8

   Garnish with additional fresh herbs if desired and serve hot with crusty bread to soak up the pan sauce.