Dmunnee's Sausage With Fennel and Onion
- Ready In:
- 2mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 tablespoons extra virgin olive oil
- 12 links Italian sausages (2 lb.)
- 1 cup dry white wine
- 6 large garlic cloves, peeled and crushed
- 1⁄4 teaspoon crushed red pepper flakes (to taste)
- 1 large vidalia onion, chopped into 1-inch pieces
- 3 large fennel bulbs, trimmed and cut into 1-inch pieces (3 1/2 to 4 pounds)
- 1⁄2 teaspoon coarse sea salt
- fresh ground black pepper
directions
- Add 2 tablespoons olive oil to a large skillet over medium-high heat. Add sausages; cook until brown. Add wine and bring to a boil; cook until reduced by half. Transfer sausages to a platter; pour over cooking liquid.
- Add remaining 2 tablespoons olive oil to skillet over medium heat. Add garlic and cook until sizzling, about 1 minute. Add crushed red pepper flakes and cook 30 seconds. Add onion and cook, stirring, about 2 minutes more.
- Add fennel and stir to combine. Season with 1/2 teaspoon salt, cover skillet, and increase heat to medium-high. Cook, stirring, until fennel is soft and begins to brown, about 20 minutes. Add a little water to skillet if fennel does not begin to soften.
- Return sausages and their cooking liquid to skillet. Toss together with fennel mixture and cook, uncovered, until mixture is caramelized and well coated, about 5 minutes. Season with salt and pepper; serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!