Sausage and Fennel Panfry

When you need a fast and simple accompaniment to pasta or a salad, and you have sausage and fennel at hand, try this easy stir fry. I grab a fennel and garlic swirl of sausage. Fresh fennel adds a distinct anise punch. Raw or cooked fennel has such a great mouthfeel, a refreshing in its own way.

I pan fry the entire sausage swirl, turning often till it gets a dark brown sear. The fennel is cored and thickly sliced. Saute the fennel in olive oil till golden. Add chopped sausage to fennel. Season with a coriander fennel powder combo and saute on high heat. Mound onto a platter and garnish with fennel fronds.


SAUSAGE AND FENNEL PANFRY
Serves 4

1 pound Fennel and Garlic Sausage or any Sausage of choice
1+1 tablespoons Olive Oil
1 large Fennel and fronds
1/2 teaspoon Fennel seeds
1/2 teaspoon Coriander seeds
1/4 teaspoon Kosher Salt
Black Pepper coarsely ground


Heat 1 tablespoon olive oil in nonstick saucepan.

When the oil is hot add the entire sausage swirl into the pan. Fry on both sides till golden brown and well seared. If you are using any other sausage, fry the links or slices till golden brown on all sides. Take sausage out of the pan, cool and cut into bite size chunks.

Keep the saucepan with the oil for frying the fennel. 

Cut fennel in half. Remove the inner hard core. Slice thickly. 

Save fennel fronds for garnishing.

Place fennel and coriander seeds in a spice grinder. Grind then till you have a coarse powder. 

Heat remaining tablespoon of oil in the same saucepan.

Fry fennel slices over high heat till seared brown on both sides.

Add chopped sausage to fennel.

Sprinkle fennel and coriander powder, salt and pepper over sausage. 

Saute on high heat for 3-4 minutes, stirring often.

Mound sausage onto a platter.

Garnish with reserved fennel fronds and serve.

Crusty sausage and thick wilted fennel certainly make an inadvertent but good marriage!!! 

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