Sunday, September 22, 2013

Sausage with Peppers, Fennel and Olives

Tonight I used the recipe from Lidia'a Favorite Recipes for Sausage with Fennel and Olives and added an extra ingredient. Peppers. They were on sale, the yellow ones and the red ones! I had to buy them. It was a nice addition to an already delicious recipe.

Sausage with Peppers, Fennel and Olives, adapted from Lidia's Favorite Recipes

Ingredients -
4 tablespoons extra-virgin olive oil
12 sweet Italian sausages (about 2 pounds)
1 cup dry white wine
1/4 teaspoon crushed red pepper flakes
1 cup large green olives, squashed and pitted
3 yellow or red peppers, 1/4" slices
3 large fennel bulbs (3 1/2 to 4 pounds), trimmed and cut into 1-inch chunks
1/2 teaspoon salt

Method -
Pour half of the olive oil into a large skillet over medium-high heat. Add sausages; cook, turning occasionally, until browned on all sides, about 5 minutes or more. Carefully add wine and bring to a boil; cook until reduced by half. Transfer sausages and liquid to a platter.

Add remaining olive oil to skillet over medium heat. Clear a hot spot and cook the crushed red pepper in it for a couple of seconds. Add olives; toss and cook for a couple of minutes.

Add fennel chunks and peppers and toss to combine. Season with 1/2 teaspoon salt, cover skillet, and cook over medium high heat for 20 minutes, stirring now and then, until the fennel softens, and begins to color. Add a little water to the pan if fennel remains hard; you want it to be wilted but not mushy.

When the fennel and peppers are cooked through, return sausages and wine to skillet. Toss together with fennel and peppers and cook, uncovered for about 5 minutes. Adjust the season to taste.

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