Recipe by Chris Denzer
"Very easy and very paleo."
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12 (3.5 ounce) links
sweet Italian pork sausage, casing removed
dry white wine
6 large cloves
red pepper flakes, or to taste
fennel, trimmed and cut into 1-inch pieces
water, or as needed
salt and ground black pepper to taste
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, so used it instead of sweet. Still came out very tasty, and we ate it all, nothing left to take picture. Next time I will make exactly, to taste difference between sweet and hot sausage dish.
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 into the dish but I think they need to be very finely chopped and perhaps a whole cup is too overpowering. Either way this is a keeper. Great way to get some fennel into the rotation~such a delicious veg and so underused! Thanks for sharing Chris Denzer
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage and Fennel
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 559
** Calories from Fat: 356
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