Fennel and Sausage Stew

Name: Fennel and Sausage Stew
Yield: Serves 2 servings
Ingredients: 4 sausages, such as duck chipolata or similar; 2 fennel bulbs; 1 large onion; 1 clove garlic; 1 sprig thyme; 1 jar (about 14 oz/400 g) peeled tomatoes, homemade or store-bought; 1 pinch Espelette pepper (or substitute with a pinch of mild chili powder); 1 pinch salt; 2 tablespoons olive oil (30 ml); 1 cup water (240 ml)

Caroline Maire @cook_5906935

Perigord

With duck, beef, veal sausages, or traditional chipolatas, this stew can be adapted to suit any taste—as long as you like fennel!

Caroline Maire @cook_5906935

Perigord

With duck, beef, veal sausages, or traditional chipolatas, this stew can be adapted to suit any taste—as long as you like fennel!

Saved

Ingredients

Serves 2 servings

4sausages, such as duck chipolata or similar
2fennel bulbs
1large onion
1 clovegarlic
1 sprigthyme
1 jar(about 14 oz/400 g) peeled tomatoes, homemade or store-bought
1 pinchEspelette pepper (or substitute with a pinch of mild chili powder)
1 pinchsalt
2 tablespoonsolive oil (30 ml)
1 cupwater (240 ml)

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Steps

1

Heat the olive oil in a Dutch oven or large pot. Cut the sausages into pieces and brown them in the oil. Once browned, remove and set aside.
2

In the same pot, sauté the diced onion with the garlic, thyme, and seasonings until the onion is soft. Add the fennel bulbs, cut into 8 wedges each, along with their fronds.
3

Add the peeled tomatoes and water. Cover and simmer over low heat for at least 1 hour.
4

After 1 hour, return the sausages to the pot with the vegetables and simmer for another 15 minutes. Serve hot!