Sausage And Fennel
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
58
Spice
55
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Olive Oil1 cup
White Wine (dry)6 large
Garlic (cloves, peeled)1 cup
Olive (chopped)1 tbsp
Water (or as needed)1
SaltDirections:
1
Heat 2 tablespoons olive oil in a large skillet over medium-high heat and add sausage
2
Cook and stir until the meat is browned, about 10 minutes
3
Pour in wine and bring to a boil; cook, stirring often, until wine has reduced by half, about 10 more minutes
4
Transfer sausages and liquid to a separate container
5
Heat 2 tablespoons olive oil in same skillet over medium-high heat
6
Cook and stir garlic until fragrant, about 1 minute
7
Stir in red pepper flakes; cook and stir for 30 seconds
8
Stir in olives
9
Mix in fennel, stirring to incorporate
10
Cover and simmer, adding 1 to 2 teaspoons water occasionally to prevent burning, until fennel is soft, 6 to 8 minutes
11
Return sausage and its cooking liquid to skillet and toss with fennel mixture
12
Cook and stir fennel and sausage mixture until fennel is browned and coated with reduced sauce, 5 to 8 minutes
13
Serve with a slotted spoon if desired to allow some of the drippings to drain off