Skip to main content
RECIPE

Sausage, Peppers, Onions and Fennel Skillet

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 6 pork or chicken Italian sweet sausages with fennel seed
  • 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
  • 1 large bulb fennel, quartered, cored and thinly sliced
  • 1 large red onion, sliced
  • 2 red frying peppers, halved, seeded and sliced or 1 large red field pepper, quartered seeded and sliced
  • 2 cubanelle peppers or green frying peppers, halved, seeded and sliced
  • 4 large cloves garlic, very thinly sliced
  • Salt and pepper
  • 1 teaspoon chili flakes
  • 1 teaspoon dried oregano
  • 2 tablespoons white wine or white Balsamic vinegar or juice of 1 small lemon
  • A few leaves of basil, torn
  • A few pats of butter, to cook eggs
  • 4 large eggs
  • Torn bread, for serving

Preparation

Prick sausage casings with a fork. Add 1/2 inch water, a drizzle of EVOO and the sausages to a cast-iron skillet. Bring water to a boil and cook sausages through over medium-high heat until water evaporates. Cook to crisp casings and remove.

Add more oil to pan, 2 turns of the pan, along with fennel, onions and peppers. Cook to tender-crisp, 8-10 minutes, then add garlic, reduce heat a bit and add chili flakes, oregano, vinegar and a splash of water. Bring to a bubble. Slice sausages on bias and add to pan; toss with basil.

In a small, nonstick skillet, cook 1 or 2 eggs at a time, covered, over medium heat to desired doneness. Place eggs over the sausages and veggies and serve directly from the skillet with bread alongside for mopping.

Rachael Ray