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sausages with fennel and fresh garlic

This is an only Spring Dish, because fresh fennel and fresh garlic is not available for the rest  of the year. The sausages - a kind of Umbrian staple food you get at any time.

These sausages were so lean that I had to add some slices of " Lardo di Cinta Senese" to give some frying fat after having cooked them initially in white wine.

If you have a lot of fennel, add it at stages, so some will get fried, some stays fresh. Don't add the fresh garlic too early. it will burn.

I served it with a Farro/savoy cabbage risotto. Paired heavenly.

...the wines

San Giovese, San Giovese!   But also a good structured Grechetto

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