Chicken Sausage With Fennel And Onions

1. 1

   Toast the nuts in a skillet over medium heat until golden, about 5 minutes. Remove them and reserve.

2. 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. 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. 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. 5

   Cook the vegetables, stirring and tossing frequently, for 5 minutes, or until just tender.

6. 6

   Add the white vermouth and deglaze the pan. Add the toasted nuts and the parsley and cook for another minute, then turn off the heat.

7. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.