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Sausage and Fennel

Sausage and Fennel

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
thischris

thischris

Very easy and very paleo.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 39.6 g
  • 61%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1850 mg
  • 74%

Based on a 2,000 calorie diet

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Directions

  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and add sausage. Cook and stir until the meat is browned, about 10 minutes. Pour in wine and bring to a boil; cook, stirring often, until wine has reduced by half, about 10 more minutes. Transfer sausages and liquid to a separate container.
  2. Heat 2 tablespoons olive oil in same skillet over medium-high heat. Cook and stir garlic until fragrant, about 1 minute. Stir in red pepper flakes; cook and stir for 30 seconds. Stir in olives. Mix in fennel, stirring to incorporate. Cover and simmer, adding 1 to 2 teaspoons water occasionally to prevent burning, until fennel is soft, 6 to 8 minutes.
  3. Return sausage and its cooking liquid to skillet and toss with fennel mixture. Cook and stir fennel and sausage mixture until fennel is browned and coated with reduced sauce, 5 to 8 minutes. Serve with a slotted spoon if desired to allow some of the drippings to drain off.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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