Chicken Sausage With Fennel And Onions

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup pine nuts
• 8 -10 chicken sausage
• 4 tablespoons extra virgin olive oil
• 1 large fennel bulb, trimmed, cored, then thinly sliced
• 1 large onion, thinly sliced
• salt & freshly ground black pepper
• 1/3 cup dry wine
• flat leaf parsley, coarsely chopped

Recipe

• 1 toast the nuts in a skillet over medium heat until golden, about 5 minutes. remove them and reserve.
• 2 pierce the sausages with a fork and arrange in the skillet. add 1/4 inch water and 2 tablespoons of the evoo. place the pan back on the heat and raise the temperature to medium-high.
• 3 allow the water to boil away completely, about 7 minutes. the evoo left will coat and crisp the casings. brown the sausages on all sides, 3-5 minutes.
• 4 while the sausages work, heat another medium skillet over medium-high heat and add the remaining evoo, the fennel, and the onions. season with a little salt and pepper.
• 5 cook the vegetables, stirring and tossing frequently, for 5 minutes, or until just tender.
• 6 add the vermouth and deglaze the pan. add the toasted nuts and the parsley and cook for another minute, then turn off the heat.
• 7 slice the sausages thick, on an angle. pile one quarter of the fennel and onions on each dinner plate and top with sliced sausages.