Cooking the links whole and then slicing (rather than trying to slice soft raw sausage) results in neat round coins that stay super juicy. Feel free to use chicken sausage or hot Italian sausage in place of sweet, but omit the crushed pepper flakes if you do.
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Quick, hearty meal with great flavors...hard to beat the combo of pork sausage and fennel. I added some fennel seed to the saute as well, and used fennel fronds to top instead of parsley. I think basil would be nice too. I also liked the ease and neatness of slicing precooked sausage, and will do that from now on.
What drew me to this was the fennel; I am big on it currently. The flavors were well rounded and develop well. Will definitely make again, but with less sausage.
Delicious and easy! I'm not a huge fan of fennel, but there is so much flavor in this dish that it gives a wonderful base. Don't leave it out!
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