Stewed Sweet Sausages in Fennel Tomato Sauce
Ingredients
- 1/4 cup extra-virgin olive oil
- 12 sweet Italian sausages (4 1/2 pounds)
- 3 fennel bulbs—trimmed, each bulb cut into 8 wedges, fronds chopped
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon fennel seeds, crushed
- Kosher salt
- One 28-ounce can San Marzano whole tomatoes, crushed with your hands, juices reserved
- 1 cup dry white wine
- 3 pequin chiles (see Note) or 2 chiles de árbol
- Creamy polenta, for serving
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