Jeweled Skillet Sausages with Fennel (Anise) Root and Apples
Even I get a chance to go LIVE on Tiktok from time to time and last week I shared a version of Skillet Sausages with Fennel (Anise Root) and Apples. This quick one pan meal is hearty and warming yet sweet and bright at the same time. Many recipes exist for this, my adaption is based on one a version from Lidia Bastianich’s a Pot, a Pan, and a Bowl: Simple Recipes for Perfect Meals called ‘Salsicce in Padella con Finocchio e Mele’
This simple one pan dish is a take on the hearty savory dishes from Italy that combine simple clean fall ingredients into a perfect evening meal. My take on this, brings in some red pepper flakes, and pomegranate seeds for a bit of heat and tartness.
Skillet Sausages with Fennel (Anise) Root, Shallots and Apples
8-10 links sweet or hot Italian sausage (any type you prefer)
3 tablespoons extra-virgin olive oil
2 anise bulbs, trimmed and cut into 1 inch wedges, plus ¼ cup chopped fronds for garnish
Kosher salt
Freshly ground black pepper
Crushed Red Pepper Flakes
2 large shallots, peeled and cut into 1-inch chunks
2-3 tablespoons cider vinegar
2 tart apples (such as Granny Smith or Honey Crisp), cut into 1-inch slices with the skins on
1/4 - 1/2 cup of pomegranate seeds
How to make it:
Prick the sausages all over with a fork.
Heat the oil in a large skillet over medium heat, and add the sausages. Brown them all over, 6-8 minutes, You want them to hit about 145 degrees. and remove them to a plate.
While they sear cut up the washed and dried fennel and shallots
Add the fennel slices to the hot pan.once you remove the sausages
Season with ½ teaspoon salt and several grinds of pepper and add 1/4 tspn red pepper flakes (or more to taste). Toss to coat the fennel in the oil. Cover, and cook, tossing once or twice, until it begins to soften and caramelize, about 8 minutes.
Add the shallots, cover again, and cook until they're wilted, about 4 minutes.
Add back the sausages, and pour on the cider vinegar.
Stir in the apples. Lower the heat to medium low.
Cover, and cook for 8-9 minutes more, tossing once halfway through, until the apples and fennel are glazed and tender and the sausages come to 160 degrees. (Add a splash of water to the pan if it begins to get too dry before everything is tender)
Garnish with the chopped fennel fronds, and your “jeweled” pomegranate seeds and serve along side or over rice, potatoes or a simple salad.
