This is a grown up version of a basic sausage tray bake using all the typical flavours of Naples (fennel seed, garlic, pork sausage, chilli, tomato, mozzarella). Ideally this would use friarielli which is a fancy Italian broccoli (sometimes known as cime di rape) that is kind of a cross between very fine tenderstem broccoli and robust spinach. I used spinach as god knows where you can buy friarielli from, and I've gone for chipolatas instead of sausages as a) I like calling