SAUSAGES WITH FENNEL AND FRUIT
Salsicce con finocchio e frutta
Ingredients
1 lb. Sweet (mild) Italian Sausages
2 tbsp. Olive oil
3 cloves Garlic, smash-peeled
1 Bay leaf, dried (or 2 fresh)
1 tbsp. Unsalted butter
1 bulb Fennel, cleaned and sliced
1 c. Seedless green grapes
½ c. Sweet cherries
1 rib Celery, sliced
¾ c. Sweet onion, sliced
1 c. Dry white wine
a pinch Pepperoncino
a pinch Anise seed
Kosher salt, and
Freshly ground black pepper
Directions
• Heat the oil over medium-low heat until rippling.
• Add the sausages, cover and cook for about 5 minutes.
• Add the onion, pepperoncino, bay leaves, and garlic, season with a bit of salt and pepper, and stir.
• Uncover, shake or toss the sausages every few minutes, cover again after each addition, and continue to do this for 20-25 minutes until nicely browned.
• About 15 minutes into the cooking, add the fennel, season with a little bit more salt and pepper, and stir.
• When the sausages are browned and the fennel has begun to wilt, remove the sausages, and set aside.
• Add and melt the butter, then add the fruit, and sautée for about 5 minutes.
• Add the wine, cover and raise the heat, bringing to a rapid simmer.
• Uncover, and continue simmering until reduced to a syrupy consistency, about 10 minutes. (If the sauce/glaze becomes too thick, thin out with a bit more wine, stock or lemon water (1 teaspoon lemon juice to 2 tbsp. water).
• Fish out the garlic and bay leaf and discard.
• Return the sausages to the pan, and stir until glazed and reheated.
• Taste and adjust the seasoning, as needed.
Notes
I’ve taken my various sausage with fruit recipes, and changed them up once again.
The caramelization of the onion, fennel, grapes and cherries provides for an amazingly tasty glaze. Add the gloss of the butter, and it’s just as pretty as it is flavorful!
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