Ingredients

The following ingredients have 2 Servings
  • 4 red skin potatoes (medium)
  • 1/2 onion
  • 1/3 fennel bulb, reserve fronds
  • 2 garlic cloves
  • 2 spicy italian sausages
  • 3 tablespoons oil
  • 1 tablespoon butter
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper

Instruction

  • Cook potatoes in boiling water or microwave. Roughly smash with a fork potato into large bite sized pieces. Stir in 1 tbsp oil and thyme. Set aside
  • Thinly slice onion and fennel bulb. Crush garlic.
  • In oven proof skillet on medium heat, add 1 tbsp oil and 1 tbsp butter. Add onions and 1/2 tsp salt. Cook until onions are caramelized being sure to stir often so that the onions do not burn. Stir in ground pepper and add to the potatoes.
  • In same skillet, heat remaining 1 tbsp oil and add fennel, garlic, and 1/2 tsp salt. Cook until brown. Set aside with the potato and onion mixture.
  • Again in the same skillet, cook sausages over medium heat. Halfway through cooking, remove sausages and slice into 1/2 cm medallions. Return to skillet and pan fry until slices are brown and slightly crispy on the edges.
  • Add potato, onion, fennel mixture to the skillet with the sausages. Lightly stir being careful not to break down the potatoes too much and put into preheated oven.
  • Gently stir mixture every 15 minutes, until potatoes are nicely browned. Approximately 50-55 minutes depending on the size of your pan.
  • Stir in fennel fronds. Serve with sour cream or ketchup.