Dmunnee's Sausage With Fennel and Onion
- 4 tablespoons extra virgin olive oil
- 12 links Italian sausages (2 lb.)
- 1 cup dry white wine
- 6 large garlic cloves, peeled and crushed
- 14 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)
- 12 teaspoon coarse sea salt
- fresh ground black pepper
- 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.
- 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.
- 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.
- 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.
extra virgin olive oil, italian sausages, white wine, garlic, red pepper, vidalia onion, fennel bulbs, salt, fresh ground black pepper
Taken from www.food.com/recipe/dmunnees-sausage-with-fennel-and-onion-276146 (may not work)