Dmunnee's Sausage With Fennel And Onion

Total Time: 2 mins Preparation Time: 1 min Cook Time: 1 min

Ingredients

• Servings: 4
• 4 tablespoons extra virgin olive oil
• 12 links italian sausages (2 lb.)
• 1 cup dry 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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.