Your favorite link sausage will work great in this recipe.
Caramelized Fennel and Sausages
Makes 4 to 6 servings
Ingredients
- 5 tablespoons olive oil
- 1 (20-ounce) package spicy Italian sausage links
- 5 medium fennel bulbs, quartered, fronds chopped and reserved
- 6 cloves garlic, smashed
- ¼ cup bourbon
- 2 tablespoons firmly packed light brown sugar
- 2 teaspoons fresh lemon zest
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add sausage; cook, turning occasionally, until browned, about 5 minutes. Remove and let drain on paper towels.
- To pan, add fennel and garlic; cook, turning once, until golden brown, about 10 minutes. Return sausage to skillet. Add bourbon, brown· sugar, lemon zest, salt, and pepper. Reduce heat to medium-low; cover and cook until a food thermometer inserted in sausages registers 150°, about 15 minutes more. Stir before serving. Top with reserved fennel fronds.
Notes
When cutting the fennel bulb, leave the core intact to keep pieces together for easier cooking and caramelization.
