Braised Sausage and Fennel with Toasted Spices
Ingredients
- 1/4 cup extra-virgin olive oil, divided
- 6 hot Italian sausage links, pricked with a fork
- 2 large (13-ounce) fennel bulbs, cut in half lengthwise, cores removed, bulbs cut into 1-inch wedges, fronds reserved
- 2 tablespoons fennel seeds
- 4 teaspoons pink peppercorns
- 2 cups chicken stock or lower-sodium chicken broth
- 1/4 teaspoon kosher salt
- 1 cup hummus
- Lemon zest and lemon wedges, for garnish
Instructions
Braised Sausage and Fennel with Toasted Spices serves 4 original recipe by Food & Wine.
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