Sausages with Fennel and Olives Recipe

How to Prepare Italian Sausages with Fennel & Olives

Sausages with fennel and olives are a flavorful dish that combines the robust taste of sausages with the aromatic sweetness of fennel and the briny tang of olives. This Mediterranean-inspired recipe combines simple ingredients that pack a punch, making it perfect for a casual weeknight meal or an impressive dish for entertaining.

The fennel's subtle anise-like flavor pairs beautifully with the rich, savory sausage, while the olives add a salty, slightly tangy contrast that balances the dish. As the ingredients cook together, their flavors meld into a delicious harmony, creating a comforting and sophisticated meal.

This recipe is also incredibly versatile—you can choose your favorite type of sausage, whether it’s a mild Italian variety or something spicier. The dish can be served over a bed of pasta, alongside a simple salad, or with crusty bread to soak up the delicious juices. With minimal prep and maximum flavor, sausages with fennel and olives are a go-to recipe when craving something hearty yet elegant, offering a perfect balance of savory and sweet with a Mediterranean twist.

Italian Sausages Are Different

Italian sausages differ from other sausages in several key ways, primarily in terms of ingredients, seasoning, and preparation:

1. Seasoning: Italian sausages are known for their distinct flavor profile, which comes from specific seasonings. The most common ingredients include fennel seeds or anise, which give the sausage a mild, sweet, and slightly licorice-like taste. Additionally, Italian sausages often contain garlic, paprika, and red pepper flakes. Depending on the variety, they can be mild (dolce) or spicy (piccante).
2. Meat: Italian sausage is traditionally made from pork, although some versions may use a mixture of pork and beef or other meats. The fat content is usually higher in Italian sausages, contributing to their rich flavor and juicy texture.
3. Types: Italian sausages are generally divided into two main types—sweet (which has no heat and emphasizes the fennel) and hot (which includes spicy red pepper flakes for heat). Some regional variations in Italy feature unique combinations of herbs and spices.
4. Casing: Like many sausages, Italian sausages are typically encased in natural pork casings, but they can also come loose as ground sausage.

In contrast, sausages from other cuisines, like bratwursts, chorizo, or merguez, rely on different spices and herbs, reflecting their specific cultural and regional preferences.

Kalamata Olives

Kalamata olives are dark purple or black olives known for their rich, fruity flavor and meaty texture. They are named after the city of Kalamata in the southern Peloponnese region of Greece, where they are traditionally grown. Kalamata olives are an essential part of Mediterranean cuisine, often used in salads, tapenades, and dishes that benefit from their bold, slightly tangy, and slightly sweet taste.

Key characteristics of Kalamata olives include:

1. Appearance: They are almond-shaped with smooth, shiny skin, and their color ranges from deep purple to black.
2. Flavor: Known for their robust flavor, Kalamata olives have a unique combination of fruity, slightly wine-like notes with a briny, savory finish.
3. Processing: These olives are typically brine-cured, which intensifies their flavor. Before curing, they are slit or scored to help the brine penetrate the fruit.
4. Uses: Kalamata olives are often used in Greek salads, Mediterranean dishes, and antipasto platters. They’re also a popular ingredient in tapenade, paired with ingredients like olive oil, capers, and garlic.

Their rich flavor and versatility make them a favorite for adding depth to various savory dishes.

📖 Recipe

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Sausages with Fennel and Olives Recipe

How to prepare sausages with fennel and olives.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: Italian

Keyword: sausages

Servings: 4 servings

Ingredients

• 4 tablespoons olive oil extra virgin
• 6 sweet Italian sausages about 1 pound
• ¾ cup dry white wine
• 3 garlic cloves peeled and crushed
• ½ cup large pitted Kalamata olives Lidia uses pitted green olives
• 1 large fennel bulb trimmed of its stalk and tough base coarse sea salt
• ¼ teaspoon peperoncino flakes optional

Instructions

• Start by prepping all your ingredients. Cut the fennel into 1-inch pieces, measure out your wine, smash or chop the olives, and have all the ingredients ready to cook.
• Heat a large fry or sauté pan over medium heat until a drop of water evaporates immediately when hitting the pan's surface. Add two tablespoons of oil and then the sausages. Add the sausages to the pan and cook for about 5 minutes, being sure to turn so they don't burn.
• When the sausages are brown on all sides, add the wine and bring to a boil. Cook until the wine is reduced by half. Transfer the sausages to a plate and pour the remaining wine over them—reserve for later.
• Add the remaining two tablespoons of olive oil to the pan and then the garlic. Cook for about a minute until the garlic begins to sizzle. If you use the peperoncino flakes, add them now. Then, add the smashed olives and cook for a minute or two.
• Toss in the chopped fennel and combine with the garlic and olives. Season with a bit of salt, cover the pan and cook over medium heat for about 20 minutes until the fennel softens and starts to turn golden. Be sure to stir the ingredients every once in a while so they don't burn.
• Lidia suggests adding a little water to the pan if the fennel is still hard after 20 minutes. I didn't find this to be the case.
• When the fennel is ready, add the sausages to the pan, the wine, and any accumulated juices. Mix everything to combine flavors and cook uncovered until the fennel caramelizes. This should take about 5 minutes.
• Taste and adjust the seasoning with salt and pepper to taste.
• Serve alone or with pasta, rice, couscous, or orzo as we did.

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