Prep 1 min
Cook 1 min
I made this recently and thought it was VERY good. The original recipe was with olives instead of onion, but I hate olives so I substituted. Fennel is very good for you and when you cut the stalks from the bulb you can use them for dessert. It's an Italian thing to have pomegranate, fennel, figs, grapes, and apples for dessert. Occasionally ice cream cake and canoli also.
- 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
- 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.