Sausage with Leeks and Fennel
This is a dinner-in-15 situation that’s perfect for a weeknight. Hearty from the sausage, but quite light and elegant with leeks, fennel and peas. Almost any firm sausage will do here that can be sliced into coins and hold its shape (Italian sausage won’t work here as it’s usually too soft)—I’ve used chicken and apple from Aidells.
Serves 4
INGREDIENTS
2 tbsp olive oil, divided
4 sausages (about 10 to 12 ounces total), cut into ½” slices
2 large leeks, white parts only, halved lengthwise and thinly sliced
1 medium fennel bulb, very thinly sliced, fronds reserved
1 cup frozen peas
2 teaspoons Dijon
2 teaspoons whole grain mustard
2 tablespoons rice wine vinegar
Kosher salt and freshly ground black pepper
METHOD
In a large skillet over medium high heat, add olive oil and sausage and cook on both sides until browned—about 4 to 5 minutes total. Lower heat to medium, add more olive oil, then add leeks and fennel, season with salt and pepper and sauté until softened—about 5 minutes. Stir in frozen peas, along with Dijon, whole grain mustard and rice wine vinegar until peas are warmed through.
Garnish with fennel fronds and serve immediately.
Have you made it?
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