Sausage and Braised Fennel with White Bean Purée
This elegant, one-pan meal brings a touch of the Italian countryside to your table by pairing robust Niman Ranch Sausage Links with the delicate, caramelized sweetness of braised fennel. The savory juices from the seared sausages meld with the anise-scented fennel, all served over a silky-smooth white bean purée that acts as the perfect creamy canvas. Finished with a garnish of fresh fennel fronds and a drizzle of high-quality olive oil, it’s a rustic yet refined dish that proves simple ingredients can create a truly luxurious experience.
prep time
10 minutescook time
35 minutesIngredients
- ¼ cup extra-virgin olive oil, divided
- 6 Niman Ranch sausage links, pricked with a fork
- 2 large (13-ounce) fennel bulbs, halved lengthwise, cores removed, cut into 1-inch wedges; fronds reserved for garnish
- 2 tablespoons fennel seeds
- 4 teaspoons pink peppercorns
- 2 cups chicken stock or low-sodium chicken broth
- ¼ teaspoon kosher salt
- 1 cup hummus (for the white bean purée base)
- Lemon zest and lemon wedges, for garnish
Cooking Instructions
Brown the Sausages
- Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat.
- Add the sausage links and cook, turning occasionally, until browned on all sides — about 8–10 minutes.
- Transfer sausages to a plate and set aside.
Sauté the Fennel
- In the same pan, add another 1 tablespoon olive oil.
- Add the fennel wedges and cook until they start to brown at the edges, about 5 minutes.
- Sprinkle in the fennel seeds and pink peppercorns; cook for 1 minute until fragrant.
Braise
- Pour in the chicken stock, scraping up any browned bits from the bottom of the pan.
- Return the sausages to the skillet and bring the mixture to a gentle simmer.
- Reduce heat to low, cover, and cook for 15–20 minutes, or until the fennel is tender and the sausages are cooked through.
- Taste and season with kosher salt as needed.
Prepare the White Bean Purée
- In a small saucepan, warm the hummus over low heat with 1 tablespoon olive oil and a few tablespoons of water or broth to thin it slightly.
- Stir until smooth and creamy — it should have the consistency of mashed potatoes.
- Season lightly with salt and a touch of lemon zest.
Serve
- Spoon the white bean purée onto plates as a base.
- Arrange the braised fennel and sausages on top.
- Drizzle with any pan juices, a bit of extra olive oil, and a sprinkle of lemon zest.
- Garnish with reserved fennel fronds and lemon wedges on the side.
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