Sausage with Fennel and Potato

Sausage with Fennel and Potato

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
Serves 2

Ingredients
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

Preparation

  1. Heat the oil in a heavy sautΓ© pan over medium heat. Add shallot and garlic. Cook until soft, about 2-3 minutes, stirring occasionally.
  2. Brown the sausage and fennel for 3-4 minutes, flipping them half way through.
  3. Add the tomato paste and stir to distribute then season with salt and pepper.
  4. Deglaze the pan by adding the white wine and scraping the sides and bottom of the pan with a wooden spoon.
  5. 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.
  6. Serve and garnish with fennel fronds.

What’s your favorite way to prepare fennel?

2 Comments Add yours

  1. Scott Parsons says:

    Hi Mel,
    Dad and I were just checking out your blog. It’s impressive. Can’t always get the same ingredients here as you can in BC but I figure I’ll try some recipes (with modifications) cause you post them! You inspired Dad to put radishes on his planting list next year.
    Scott & Poppy

    1. Thanks so much! I know you have moose and potatoes, so you could give this one a go sans fennel or with some cabbage instead. The flavor would still be good! Glad to hear Poppy is planning on radishes – I’ll have some more recipes up by then for him to try!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s