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Baked Sausages, Fennel and
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Baked Sausages, Fennel, and
Potatoes with Fontina

Food and Wine Archives

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“Fennel seeds in the tomato sauce boost the flavor of the sliced fennel
bulb in this satisfying dish. A thin layer of fontina cheese on top bakes
to a golden brown. For a spicy version, use hot Italian sausages rather
than mild.”

Wine Recommendation: More often than not, red wine is best with
sausage, but the relative delicacy of this delicious dish will shine
through better with a crisp, herbal-flavored white wine, such as an
inexpensive white Bordeaux from France.

Servings: 4

2 tablespoons cooking oil
1 pound mild Italian sausages
1 onion, cut into thin slices
1 fennel bulb, cored and cut
into thin slices
2 cloves garlic, minced
3/4 teaspoon fennel seeds
1 pound baking potatoes (about 2),
peeled and cut into 3/4-inch cubes
1/2 teaspoon salt
1/3 cup dry white wine
3 1/2 cups canned tomatoes (one 28-ounce
can), drained and chopped
6 ounces fontina, grated (about 1 1/2 cups)

1. Heat the oven to 450 degrees F. In a large deep frying pan, heat 1 table- tablespoon of the oil over moderate heat. Add the sausages and cook
until browned and cooked through, about 10 minutes. Remove. When
the sausages are cool enough to handle, cut them into 1/4-inch slices.
2. Add the remaining 1 tablespoon oil to the pan and heat over moderately
low heat. Add the onion, fennel bulb, garlic, and fennel seeds and cook, covered, for 5 minutes. Stir in the potatoes and salt and cook, covered,
until the vegetables start to soften, about 5 minutes.
3. Stir in the wine and simmer until evaporated. Stir in the tomatoes. Raise
the heat to moderately high and simmer until no liquid remains in the
pan, 2 to 3 minutes longer. Stir in the sausages and transfer the mixture
to a 9-by-13-inch baking dish.
4. Bake the sausage mixture for 10 minutes. Remove from the oven and
top with the fontina. Bake until the vegetables are tender and the cheese
is melted, about 10 minutes longer.


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