Sausage and Fennel

Chris Denzer

"Very easy and very paleo."
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Original recipe yields 3 servings

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  • Prep

  • Cook

  1. Add oil to a large saucepan/skillet and brown the sausages.
  2. Add the wine and bring to a boil, cook until the wine has reduced by about half, approximately 3-5 minutes.
  3. Transfer the sausages and liquid to another container to wait.
  4. Add 2 tbsp oil to the saucepan and heat.
  5. Add garlic and cook about 1 minute.
  6. Add the red pepper flakes and cook 30 seconds.
  7. Add the olives and cook, stirring about 2 minutes.
  8. Add the fennel and combine everything. Add a little salt. Cover and stir occasionally until fennel is soft, approximately 6-8 minutes. Add 1/2 tbsp of water occasionally to prevent burning.
  9. Return the sausages and the cooking liquid to the skillet and toss everything together. Cook uncovered until everything is caramelized and well-coated, approximately 5 minutes more.
  10. When serving, the mixture will be quite oily, serve with a slotted spoon to prevent too much grease from overpowering the flavors. You can save the grease to add later if the mixture feels to dry.


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