Chicken Sausage with Fennel and Onions

Not too tricky, and ready in half an hour or so.

1/4 cup pine nuts
8 -10 chicken sausages
4 tablespoons extra virgin olive oil
1 large fennel bulb, trimmed, cored, then thinly sliced
1 large onion, thinly sliced
salt & freshly ground black pepper
1/3 cup dry white wine
1/3 cup flat leaf parsley, coarsely chopped
YIELD: 4 servings
COURSE: Chicken & Other Birds
CUISINE: Italian
  1. Toast the nuts in a skillet over medium heat until golden, about 5 minutes. Remove them and reserve.
  2. Pierce the sausages with a fork and arrange in the skillet. Add 1/4 inch water and 2 tablespoons of the olive oil. Place the pan back on the heat and raise the temperature to medium-high.
  3. Allow the water to boil away completely, about 7 minutes. The olive oil left will coat and crisp the casings. Brown the sausages on all sides, 3-5 minutes.
  4. While the sausages work, heat another medium skillet over medium-high heat and add the remaining olive oil, the fennel, and the onions. Season with a little salt and pepper.
  5. Cook the vegetables, stirring and tossing frequently, for 5 minutes, or until just tender.
  6. Add the white vermouth and deglaze the pan. Add the toasted nuts and the parsley and cook for another minute, then turn off the heat.
  7. Slice the sausages thick, on an angle. Pile one quarter of the fennel and onions on each dinner plate and top with sliced sausages.