These sausages with fennel and peppers are great for tailgating, keep them warm in a covered pot over low heat and add some of your favorite ale or lager if they get too dry.
What you'll need (for 8 servings):
- 8 each Saddleberk sausages (your choice of Italian Fennel and Garlic or Bratwurst)
- 1 fennel bulb
- 1 yellow onion
- 1 green bell pepper
- 1 red bell pepper
- 3 cloves garlic
- 1 tsp vegetable oil
- 8 hot dog buns
Cut away the green parts of the fennel and discard. Stand the remaining white bulb on it's root end and cut it in half from top to bottom. Remove the solid white root from each half with angular cuts. Slice the fennel into long, thin strips (about 1/4" thick).
Cut the onions and peppers in 1/4" strips, the same thickness as the fennel pieces so all the vegetables will cook at the same rate.
Peel and mince garlic.
Over medium low heat, warm a pot large enough to hold all 8 sausages without them having to be stacked on each other. Once the pot is hot, pour in vegetable oil, add vegetables and let them cook 15 minutes, stirring every couple minutes so the vegetables do not caramelize.
Place the sausages in the pot, single layered, pushing them into the pepper mixture as they are added. Turn the heat down to low and cover the pot. After 8 minutes, turn the sausages, pushing them into the peppers as before. Cover the pot and continue cooking 7 minutes or until the sausages reach an internal temperature of 165 degrees.
Serve sausages on toasted hot dog buns, topped with the stewed fennel and peppers.
Courtesy of Chef Jonathon Olson, head chef at The Keep (at the Hotel LeVeque, Columbus Ohio) and friend of Saddleberk.