This recipe was developed when I received a fennel bulb in my weekly CSA box. I had never cooked with fennel before, but knew that the flavour would pair well with some sausage and potatoes that I had on hand. The dish is light enough in flavour for summer, yet still provides the comfort of a winter stew. I suggest enjoying it with the rest of the bottle of white wine needed for cooking – be sure to get a good one!
Sausage with Fennel and Potato
2 tablespoon olive oil
1 small shallot, chopped
2 cloves garlic, chopped
4 moose sausages (or sausage of your choice, nothing spicy)
1 fennel bulb, cut into 2″ pieces
1 tablespoon tomato paste
Salt and pepper to taste
1/4 cup dry white wine
10 new potatoes (about 1 lb.), cut into 2″ pieces
1 cup low sodium chicken or vegetable stock
Fennel fronds, for garnish
- Heat the oil in a heavy sauté pan over medium heat. Add shallot and garlic. Cook until soft, about 2-3 minutes, stirring occasionally.
- Brown the sausage and fennel for 3-4 minutes, flipping them half way through.
- Add the tomato paste and stir to distribute then season with salt and pepper.
- Deglaze the pan by adding the white wine and scraping the sides and bottom of the pan with a wooden spoon.
- Add the potatoes and stock, then increase the heat to bring the broth to a boil. Once boiling, reduce heat to medium-low, cover and cook until potatoes are tender, about 20 minutes.
- Serve and garnish with fennel fronds.
What’s your favorite way to prepare fennel?