Sausage And Fennel Panfry – a delicious recipe with Sausage, Olive Oil, Fennel, Fennel seeds, Coriander seeds, Kosher Salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat 1 tablespoon olive oil in a nonstick saucepan. Add the entire sausage swirl to pan. Saute on both sides till deep brown and well seared. Transfer to a cutting board and chop into bite size pieces.
2
Cut fennel in half and remove the hard core. Slice thickly. Save fronds for garnishing.
3
Fennel and coriander seeds are to be ground in a spice grinder to a coarse powder.
4
Add remaining oil to the saucepan and place over high heat. Fry fennel slices till soft and golden brown.
5
Add sausage to pan. Scatter fennel coriander powder, kosher salt and fresh cracked pepper over sausage. Saute over high heat for a few minutes.
6
Mound on a platter. Garnish with fennel fronds and dig in.
235
kcal
Calories
8
g
Fat
37
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound Sausage with fennel and garlic, 2 tablespoons Olive Oil, 1 large Fennel bulb, 1/2 teaspoon Fennel seeds, and more.
Yes, Sausage And Fennel Panfry falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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