Baked Sausage, Fennel and Potato
  • 2 Tbsp Cooking Oil (#280710)
  • 1 pound Italian Sausage (#240105)
  • 1 Onion, cut into thin slices (#340032)
  • 1 Fennel Bulb, cored and cut into thin slices
  • 2 cloves Garlic, minced (#360190)
  • 3/4 tsp Fennel Seeds (#360500)
  • 1 pound Baking Potatoes (about 2), peeled and cut into 3/4 inch cubes (#340097)
  • ½ tsp Salt (#110600)
  • 1/3 cup dry White Wine  
  • 28 oz Canned Tomatoes (#310726)
  • 6 ounces Fontina, grated (#190450)
  1. Heat the oven to 450-degrees.  In a large, deep frying pan, heat 1 tablespoon of the oil over moderate heat.  Add the sausages and cook until browned and cooked through, about 10 minutes.  Remove.
  2. When the sausages are cool enough to handle, cut them into 1/4 inch slices. 
  3. Add the remaining 1 tablespoon oil to the pan over moderately low heat.  Add the onion, fennel bulk, garlic and fennel seeds – cook, covered, 5 minutes.  Stir in the potatoes and salt and cook, covered, until the vegetables start to soften, about 5 minutes.
  4. Stir in the wine and simmer until evaporated.  Stir in the tomatoes.  Raise the heat to moderately high and simmer until no liquid remains in the pan, 2 to 3 minutes longer.
  5. Stir in the sausages and transfer the mixture to a 9×13 inch baking dish.  Bake the sausage mixture for 10 minutes.
  6. Remove from the oven and top with fontina.  Return to the oven and bake until the vegetables are tender and the cheese is melted, about 10 minutes longer.