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Baked Sausage, Fennel and Potato
Ingredients
- 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)
Directions
- 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.
- When the sausages are cool enough to handle, cut them into 1/4 inch slices.
- 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.
- 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.
- Stir in the sausages and transfer the mixture to a 9×13 inch baking dish. Bake the sausage mixture for 10 minutes.
- 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.