Tuesday, June 20, 2006

Chicken Sausage with Fennel and Onions

From Rachael Ray: 365 No Repeats

1/4 C pine nuts
8-10 chicken sausages, any variety or brand
4 Tbsp extra-virgin olive oil (EVOO)
1 large fennel bulb, trimmed, cored, then thinly sliced
1 large onion, thinly sliced
salt and fresh ground black pepper
1/4 C white vermouth or 1/3 C dry white wine
a couple handfuls fresh flat-leaf parsley, coarsely chopped

Toast the nuts in a skillet over medium heat until golden, about 5 minutes. Remove them and reserve. Pierce the sausages with a fork and arrange in the skillet. Add 1/4 inch water and 2 tablespoons of the EVOO. Place the pan back on the heat and raise the temperature to medium-high. Allow the water to boil away completely, about 7 minutes. The EVOO left will coat and crisp the casings. Brown the sausages on all sides, 3-5 minutes.

While the sausages work, heat another medium skillet over medium-high heat and add the remaining EVOO, the fennel, and the onions. Season with a little salt and pepper. Cook the vegetables, stirring and tossing frequently, for 5 minutes, or until just tender. Add the white vermouth and deglaze the pan. Add the toasted nuts and the parsley and cook for another minute, then turn off the heat.

Slice the sausages thick, on an angle. Pile one quarter of the fennel and onions on each dinner plate and top with sliced sausages.

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