Salchicha y hinojo estofados a la sidra

Ingredientes

• 1 package Kiolbassa Roasted Garlic Smoked Sausages
• 2 fennel bulbs (cut into 1/2 inch thick slices)
• 1/4 cup avocado oil (divided)
• 1/2 cup dry hard apple cider
• 1 lemon (grated and juiced)
• 1/4 cup sliced Parmesan cheese
• Salt and freshly ground black pepper (to taste)

Preparación

1. 1

   Place a 10” or larger cast-iron skillet over medium-high heat. Drizzle in 1 tablespoon of oil and brown the sausages for 3-4 minutes per side until browned. Set aside.

2. 2

   Add the remaining oil to the pan. When hot and working in batches, add the fennel to the pan in a single layer and brown for 3-4 minutes per side until golden. Remove and repeat with remaining fennel

3. 3

   Add all of the fennel and sausages back to the skillet along with the cider, lemon rind, and juice and bring to a boil. Bring to a simmer, covered, for about 7 minutes. Season with salt and pepper and remove the solids with a slotted spoon and place on a serving tray. Bring the sauce to a boil until thickened, about 5 minutes.

4. 4

   Pour the sauce over the sausage and fennel and top with parmesan to serve.