Fennel Braised Sausages
A version of this recipe is what caused me to purchase Mimi Thorisson's cookbook, A Kitchen in France. I made a few changes and we find it perfect for a cold winter's day!
Ingredients
- About 2 pounds of bratwursts
- Dijon mustard just enough to smear on the sausages
- 2 fennel bulbs trimmed and sliced
- 1 large onion sliced
- Olive oil
- Fresh thyme
- Salt and pepper
- 1 cup dry red wine
- 2 Tablespoons unsalted butter
Instructions
- Preheat the oven to 350°F.
- In a large oven proof baking dish big enough to hold the sausages snugly, lay them in one layer. Smear the sausages with an ample amount of Dijon mustard. Roast for 25 minutes. Remove from oven and turn the sausages over.
- Toss the sliced fennel bulbs and the onion with a little olive oil, season with salt and pepper, then layer them on the sausages. Lay fresh thyme sprigs on top.
- Return the dish to the oven and roast until the sausages are cooked through and the vegetables are tender, about 20-25 minutes. Remove from the oven, pour the red wine over, top with butter, and return to the oven for about 10 minutes.
- Serve hot with white beans and greens, mashed potatoes, or with a simple green salad, which is how I usually prefer it. .
- Bon Appétit!
Tried this recipe?Let us know how it was!