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1
Add 2 tablespoons olive oil to a large skillet over medium-high heat.
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2
Add sausages; cook until brown.
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3
Add wine and bring to a boil; cook until reduced by half.
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4
Transfer sausages to a platter; pour over cooking liquid.
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5
Add remaining 2 tablespoons olive oil to skillet over medium heat.
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6
Add garlic and cook until sizzling, about 1 minute.
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7
Add crushed red pepper flakes and cook 30 seconds.
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8
Add onion and cook, stirring, about 2 minutes more.
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9
Add fennel and stir to combine.
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10
Season with 1/2 teaspoon salt, cover skillet, and increase heat to medium-high.
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11
Cook, stirring, until fennel is soft and begins to brown, about 20 minutes.
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12
Add a little water to skillet if fennel does not begin to soften.
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13
Return sausages and their cooking liquid to skillet.
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14
Toss together with fennel mixture and cook, uncovered, until mixture is caramelized and well coated, about 5 minutes.
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15
Season with salt and pepper; serve immediately.
