Sausage and Fennel Ragout

Sausage and Fennel Ragout

Italian culinary wisdom says sausage and fennel are a match

Many Italian sausages are already stuffed with fennel seeds

This recipe intends to tip the flavor more towards the fragrant vegetable and keeps the sausage in support 

I’ve been experimenting with this combo for a while now and it keeps suggesting to taste the detailing further

Italian hot peppers, Pernod liqueur and a dose of saffron give it a sense of a bouillabaisse, crossing the border into southern France   

Heat 1/3 cu extra virgin olive oil in a large heavy pot

Brown 5 lbs sweet Italian sausages, remove to a plate to drain and let cool

Trim off the stalks of 4 large fennel bulbs, perhaps saving the fronds, cut each bulb into 8 wedges and then cut each wedge in half, so they are about bite size

Brown fennel pieces, stirring regularly

Add a medium to large red onion, chopped, 5 cloves garlic, chopped, 1teaspoon anise seeds, 3 pepperoncini, flaked, and cook about 5 minutes, stirring

Add a large can of best quality whole Italian tomatoes and the juice, 1 cup Pernod, 1 cup white wine, about 1 tsp saffron, and salt to taste 

Stir in the browned sausage so they are well mixed into the sauce

Cook until sauce is thickened, stirring occasionally, about an hour

Serve over farro cooked with the fennel fronds or polenta made with butter and grated parmesan or pureed potatoes with butter and lots of ground pink or black peppercorns

Serves 6