sausage and fennel

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 12 (3.5 ounce) links sweet italian lamb sausage, casing removed
• 1 cup dry white
• 2 tablespoons olive oil
• 6 large cloves garlic, peeled
• 1/4 teaspoon red pepper flakes, or to taste
• 1 cup olives, chopped
• 3 bulbs fennel, trimmed and cut into 1-inch pieces
• 1 tablespoon water, or as needed
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat 2 tablespoons olive oil in a large skillet over medium-high heat and add sausage. cook and stir until the meat is browned, about 10 minutes. pour in and bring to a boil; cook, stirring often, until has reduced by half, about 10 more minutes. transfer sausages and liquid to a separate container.
• heat 2 tablespoons olive oil in same skillet over medium-high heat. cook and stir garlic until fragrant, about 1 minute. stir in red pepper flakes; cook and stir for 30 seconds. stir in olives. mix in fennel, stirring to incorporate. cover and simmer, adding 1 to 2 teaspoons water occasionally to prevent burning, until fennel is soft, 6 to 8 minutes.
• return sausage and its cooking liquid to skillet and toss with fennel mixture. cook and stir fennel and sausage mixture until fennel is browned and coated with reduced sauce, 5 to 8 minutes. serve with a slotted spoon if desired to allow some of the drippings to drain off.