Wendy, the Market Manager at the Wakefield Farmers’ Market, passed along this great fennel recipe from epicurious.
Italian Sausage with Fennel, Peppers, and Onions Gourmet | April 2008
by Melissa Roberts
The fennel bulb we’ve added to this Little Italy combo is a natural complement to the fennel seeds in the sausage.
Yield: Makes 4 servings
Active Time: 15 min
Total Time: 40 min
4 Italian frying peppers (Cubanelle) cut into 2-inch pieces
1 large fennel bulb, bulb quartered, then cut into 2-inch-wide pieces and 1/4 cup fronds coarsely chopped (discard stalks)
1 large onion, quartered and cut into 2-inch pieces
1 1/2 pound hot or sweet Italian sausage links, halved crosswise
1/4 cup olive oil
Toss together all ingredients except fennel fronds with 1/2 teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until sausage is browned and vegetables begin to soften, about 10 minutes. Turn over and stir, then broil until sausage is just cooked through and vegetables are softened, 8 to 10 minutes more. Serve sprinkled with fennel fronds.