Pan Roasted Sausage and Fennel

Servings: 4 - 6

Prep Time:  20 minutes

Cook Time:  30 minutes



  • ¼ cup extra virgin olive oil 
  • 12 sweet Italian sausages (about 2 pounds)
  • 1 cup dry white wine (or one cup of vegetable or chicken broth) 
  • 6 large garlic cloves, peeled and crushed 
  • 1 cup large green olives, such as castelvetrano, pitted and crushed with the side of the knife 
  • ¼ teaspoon crushed red pepper 
  • 3 ½ pound fresh fennel, trimmed and cut into 1-inch chunks 
  • ½ teaspoon kosher salt


  1. Heat a large skillet over medium heat. Pour in 2 tablespoons of olive oil and heat until shimmering. Carefully lay all the sausages in the pan, turning them occasionally until they’re browned on all sides. 
  2. Add the wine and simmer until it is reduced by half. 
  3. Use tongs to transfer the sausages to a large bowl then pour the wine over the top. 
  4. Add the remaining 2 tablespoons of olive oil to the same skillet, along with the garlic, and cook for about a minute until it is sizzling. Add the crushed red pepper followed by the olives and cook for about 2 minutes. Add the fennel chunks and season with salt. Pour in 2 tablespoons of water and cover  to cook, about 20 minutes. 
  5. When the fennel is cooked through, add the sausages back to the pan and cook for another 5 minutes until everything is deep golden brown and caramelized. 
  6. Serve over polenta or roasted potatoes.




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