Followed the recipe exactly, except I used sweet Italian sausage instead of hot. Came out AWESOME!! I would suggest, however, that you saute the fennel for about 10-12 minutes instead of only five. Just keep checking it until it softens up enough. Really, the only way you'll get it right is to check it (pick up a piece and eat it!) until it's cooked to a level of tenderness that you like. Also, I took the foil cover off and just continued to bake it for another 5-10 minutes, instead of turning the broiler on (my baking dish can't be used under a broiler). Great flavor, tastes even better the next day, and freezes really well. A winner!!
Was this review helpful?
12 users found this review helpful
Followed the recipe exactly, except I used sweet Italian sausage instead of hot. Came out...