This is a dish that lends itself to preparation in either a cast iron Dutch oven or in the oven. It can be mild or spicy depending on what type of sausage you choose to use. It goes great as a side to a fish dish or pasta.

Baked Fennel with Italian Sausage

• 3 large fennel bulbs
• 1 medium white onion
• 3 cups milk
• 1 lb Italian sausage
• 5-6 tablespoons olive oil
• 2-3 tablespoons lemon juice
• 2 tablespoons sugar
• 1/2 cup plain breadcrumbs
• 1/2 cup shredded parmesan cheese
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Slice the fennel and onion into thin slices (about 1/8 inch thick). Put in a saucepan with the milk and bring to a boil. Reduce heat and simmer three minutes. Drain well, discarding the milk. (Unless you like licorice flavored milk, then maybe you can drink it...)

Slice the sausage into 1/4 inch thick pieces and brown well. Drain well. Pat with paper towels to soak up any excess grease.

Toss the fennel, onion, and sausage with half of the olive oil, all of the lemon juice and sugar, season with salt and pepper.

If cooking outdoors in a Dutch oven, put the fennel mix into a 10 or 12-inch Dutch oven. Using about 12 to 14 coals underneath and about the same on top, allow to cook for 30 to 40 minutes until the fennel is tender.

If cooking in a conventional oven, put the fennel mix into a large casserole dish and place in a 325°ree;F oven. Allow to cook for 30 to 40 minutes until the fennel is tender.

Mix the bread crumbs, cheese and parsley with the remaining olive oil, season with salt and pepper. Sprinkle the crumb mixture evenly across the top of the fennel. Replace the lid and allow to cook another 20 to 30 minutes.

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Page Last modified: April 09 2008 09:02:55.