Italian sausage simmered in white wine with rosemary and fennel — a Tuscan country dish that comes together in 25 minutes. Serve with crusty bread to mop up the pan sauce.
Salsiccia al Vino Bianco
Italian sausage simmered in white wine with rosemary and fennel — a Tuscan country dish that comes together in 25 minutes. Serve with crusty bread to mop up the pan sauce.
Ingredients
Method
- Heat olive oil in a large skillet over medium heat. Prick each sausage a few times so they don’t burst.
- Add the sausages and brown on all sides — about 6 minutes total. Don’t worry if they’re not cooked through; they’ll finish in the wine.
- Toss in the smashed garlic, rosemary sprig, and fennel seeds. Stir 30 seconds until fragrant.
- Pour in the white wine and scrape up the brown bits from the bottom of the pan.
- Lower the heat to a gentle simmer. Cover partially and cook 15 minutes, turning the sausages once, until the wine reduces to a glossy sauce and the sausages are cooked through.
- Crack black pepper over the top. Serve in shallow bowls with bread for the sauce.
Notes
A splash of cream at the end turns this into a richer, more northern Italian dish — try it both ways. Either is delicious.