The first time I made this recipe was a few months back. It was sooo good, and when I went to find it on my blog to replicate it, I realized I had never posted it! Alas, here it is. This stew is great as is, over rice, or over quinoa. Also, once you have eaten all the sausages out of it, just throw the remaining sauce in a Ziplock and freeze it for the next time you make a pot of pasta and need something delicious to mix in. This was adapted from a recipe in Food & Wine. My second time making it I added kale, and thought it added a lot of yum to the stew so I included it here. Feel free to leave it out if you don’t have it or want it, or replace it with another sturdy green, leafy veggie that holds up to cooking.
(Note – sorry for the subpar photos these past two posts. My sister “borrowed” our camera and has yet to, ahem, return it. No, just kidding. She really did borrow it one week ago, but we haven’t seen each other yet so she is still taking care of it.)
Here’s what you need:
12-15 Italian turkey sausages (you can do sweet or hot depending on your preference; I have always done Jennie-O turkey sausages, but you could do pork or chicken if you prefer)
2 tablespoons olive oil
1 medium onion, diced
4 cloves of garlic, diced
3 bulbs fennel, greens trimmed, washed and chopped into large chunks
1 28-oz can San Marzano whole tomatoes
1 teaspoon fennel seeds
1 cup white wine
3 dried chiles de arbol (or you can skip this if you don’t want any heat)
1 jar or can of prepared tomato sauce (Trader Joe’s arrabiatta is really good in here)
2-4 large handfuls chopped Tuscan kale, ribs removed
(Oh, and did I mention this is a pretty easy, and flavorful recipe?)
Here’s what you do:
1. Heat the olive oil in a heavy pot (I used my large Le Creuset). Brown all the sausages and transfer to a plate. (You may have to do them in batches, and they definitely won’t be cooked through yet.)
2. Add the fennel to the pot and cook until it starts to brown, about 5 minutes. Then, add the onion and garlic (and a little more olive oil if needed) and continue to cook until the onion softens.
3. Add the San Marzano tomatoes by squishing them with your hands into the pot. Pour in the liquid from the can. Add the fennel seeds, wine and chiles. Stir it all together.
4. Nestle the sausages into the tomato/fennel mixture, then pour the other can/jar of sauce on top. Press the kale on top of that and cover the pot. Cook for about 45 minutes at a medium simmer covered (moving the sausages around occasionally if you want). Remove the lid, cook another 5-10 minutes, and eat.