Sausage and Fennel

Sausage and Fennel

Chris Denzer 31

"Very easy and very paleo."
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Ingredients

55 m servings 559 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 39.6 g
  • 61%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1786 mg
  • 71%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

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I wish I could do half stars because this was a 4 1/2. Such an easy recipe. We used spicy sausage which worked great against the sweetness of the fennel. The olives added a nice salty element in...

This is an excellent recipe. I wanted to make it as published, but realized I did not have any olives. So I skipped them and added chopped onions. The only sausage I had was hot Premio sausage, ...

Excellent recipe. Served it over chopped raw spinach. Made the paleo style breakfast sausage from this sight to use in it. Thanks for the recipe!

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