Prep Time

    •    Prep time: 25 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    1 cup hummus
    •    1/4 tsp kosher salt
    •    2 tbsps fennel seeds
    •    4 tsps pink peppercorns
    •    1/4 cup extra-virgin olive oil, divided
    •    lemon zest lemon wedges, for garnish
    •    6 hot Italian sausages links, pricked with a fork
    •    2 cups chicken stock or lower-sodium chicken broth
    •    2 large (13 ounce) fennel bulks, cut in half lengthwise, cores removed, bulks cut into 1 inch wedges, fronds reserved

Method

1. Heat 2 tablespoons oil in a straight-sided 14-inch skillet over medium-high. Add sausages; cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer sausages to a plate. Add fennel wedges, cut sides down, to skillet; cook until browned on both sides, about 2 minutes and 30 seconds per side. Transfer to plate with sausages.
2. Add fennel seeds, peppercorns, and remaining 2 tablespoons oil to skillet; cook over medium-high, stirring constantly, until toasted and fragrant, 30 seconds to 1 minute. Remove half of the spice mixture from skillet, and reserve for garnish.
3. Add stock to skillet, stirring and scraping bottom of skillet to loosen browned bits. Bring to a simmer over medium-high. Return sausages and fennel wedges to skillet; cover and reduce heat to low. Cook until fennel wedges are tender, about 30 minutes. Sprinkle with salt.
4. Spread hummus smoothly on a platter. Top with sausages and fennel wedges; spoon sauce from skillet over platter. Garnish with lemon zest, lemon wedges, reserved fennel fronds, and reserved spice mixture.

This great family recipe is thanks to FOOD & WINE at https://www.foodandwine.com/recipes/braised-sausage-and-fennel-toasted-spices