Italian sausage with fennel, peppers, and onions from Gourmet Magazine, April 2008: Special Edition: Italian Cooking (page 70)

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Notes about this recipe

  • Rutabaga on May 29, 2014

    I've made sautéed peppers and onions with sausage before, but was eager to try the broiling method used in this recipe, as well as the addition of fennel. I substituted a red bell pepper for the Cubanelles, and used pre-cooked chicken andouille sausages. The sausages became appetizingly cripsy under the broiler, but the the fennel was still on the crunchy side, despite the fact that I sliced it much thinner than the 2 inch slices called for in the recipe. In the future, I would slice the fennel no thicker than 1/2 inch; 1/4 inch might even be best.

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