Sausages with Fennel and Olives

Name: Sausages with Fennel and Olives
Yield: serves 6
Ingredients: 4 tablespoons extra-virgin olive oil; 12 sweet Italian sausages (about 2 pounds); 1 cup dry white wine; 6 plump garlic cloves, peeled and crushed; 1/4 teaspoon peperoncino flakes, or to taste; 1 cup large green olives, squashed to open and pit them 3 large fennel bulbs (3 1/2 to 4 pounds), trimmed and cut into 1-inch chunks (see Trimming and Cutting Fennel, page 217); 1/2 teaspoon coarse sea salt or kosher salt; A 13-or 14-inch heavy-bottomed skillet or sauté pan, with a cover

December 14, 2011

Fresh fennel is one of my favorite companions for good Italian sausage. Here meat and vegetables are skillet-cooked, separately and then together, until their flavors are merged and concentrated. It may seem that a lot of fennel is called for, but in cooking it diminishes greatly. Fennel prepared this way is also excellent with any grilled meats; it is even good with grilled fish.

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