Home Cooking

Sausage

I've got fennel. I've got sausage. Now what?

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I've got fennel. I've got sausage. Now what?

Mr. Taster | Jan 27, 2005 11:21 AM

On a whim, I bought a med to large fennel bulb. I also bought about 4 large italian sausage links from my local butcher (2 mild, 2 spicy). I know that anise is a common ingredient in italian sausage, so I thought I might carmelize the fennel to go with the sausages somehow.... any suggestions?

I'm open to creative variations. Sausage and fennel stew? Some kind of hearty ragout?

Help me hounds!

Mr. Taster

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