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1
Pour 2 tablespoons of the olive oil into the big skillet, and set over medium-high heat.
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2
Lay in all the sausages; cook them for 5 minutes or more, rolling them over occasionally, until theyre nicely browned on all sides.
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3
Pour in the wine, and boil until it is reduced by half.
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4
Remove the sausages to a platter, and pour over them the wine remaining in the pan.
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5
Add the remaining 2 tablespoons olive oil to the empty skillet, toss in the garlic cloves, and cook for a minute or so, over medium heat, until theyre sizzling.
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6
Drop the peperoncino in a hot spot for a few seconds, then scatter the squashed olives in the pan; toss and cook for a couple of minutes.
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7
Add the fennel chunks, and stir them in with the garlic and olives.
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8
Season the vegetables with 1/2 teaspoon salt, cover the skillet, and cook over medium-high heat for 20 minutes, tossing and stirring now and then, until the fennel softens, shrinks, and begins to color.
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9
Add a bit of water to the pan if the fennel remains hard and resistant to the bite.
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10
When the fennel is cooked through, return the sausages and the wine to the skillet.
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11
Turn and tumble the meat and vegetables together, and cook uncovered another 5 minutes or so, until everything is deeply caramelized and glazed.
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12
Adjust the seasoning to taste; keep cooking and tumbling the sausages and fennel.
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13
Serve piping hot.
