Stewed Sweet Italian Sausage in Fennel Tomato Sauce

by JR Meats on March 7, 2016

We like this hearty dish from Food & Wine magazine, a great winter meal featuring J&R’s sweet Italian sausage.

Stewed Italian Sausage

Stewed Italian Sausage


  • ¼ cup olive oil
  • 12 sweet Italian sausages (4 ½ pounds)
  • 3 fennel bulbs, trimmed, each cut into 8 wedges, fronds chopped
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • ½ teaspoon fennel seeds, crushed
  • salt
  • one 20-ounce can whole tomatoes, crushed with your hands, juices reserved
  • 1 cup dry white wine
  • 3 pequin chiles or 2 chiles de árbol
  • Creamy polenta for serving
1. In a large enameled Dutch oven, heat the olive oil. Add half of the sausages and cook over medium heat, turning until browned all over, about 5 minutes. Transfer to a plate and repeat with the remaining sausages.

2. Add the fennel wedges to the pot and cook over medium heat, stirring, until golden, about 5 minutes. Add the onion, garlic, fennel seeds, and 1 teaspoon of salt and cook, stirring, until the fennel is slightly browned, about 3 minutes.

3. Add the tomatoes and their juices, the wine and the chiles. Tuck the sausages into the sauce and cover and cook over low heat for 15 minutes.
4. Uncover and simmer until the sausages are cooked through and the sauce is thickened, about 45 minutes. Garnish the stew with fennel fronds and serve over polenta.

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