Grilled Sausage Sandwiches With Fennel And Sweet Onion

• 1 lb coiled thin Italian sausage (sometimes called luganega)
• 1/2 fennel bulb (sometimes labeled "anise"), thinly sliced
• 1/2 medium sweet onion, such as Vidalia or Walla Walla, thinly sliced
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon salt
• 3/4 teaspoon black pepper
• 4 hamburger buns
• Accompaniment: mustard
• 4 (6- to 8-inch) wooden skewers; a large (2-burner) well-seasoned ridged grill pan (preferably cast iron)

1. Uncoil sausage and cut into 4 equal lengths. Re-coil each piece into a round and secure with a skewer horizontally through coil.
2. Toss together fennel, onion, oil, salt, and pepper in a bowl.
3. Lightly oil grill pan and heat over moderately high heat until hot but not smoking. Arrange sausages and fennel and onion in grill pan (vegetables can be in a shallow pile). Grill, turning sausages over once and tossing vegetables occasionally, until vegetables are softened and charred, 8 to 10 minutes. Transfer vegetables to a bowl and continue to grill sausages until cooked through, 2 to 5 minutes more.
4. Remove skewers and serve sausages, topped with fennel and onion, on buns.

thin italian sausage, fennel, sweet onion, olive oil, salt, black pepper, buns, accompaniment, wooden skewers

Taken from www.epicurious.com/recipes/food/views/grilled-sausage-sandwiches-with-fennel-and-sweet-onion-235474 (may not work)