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