Pot Pie Farm Harvest Brunch: Braised Farm Sausage with Garden Fennel and Sage

Just-plucked fennel tops and sage lend a bright flavor to the sausage in this Pot Pie Farm recipe.

Recipe Courtesy Ann Harvey Yonkers, Pot Pie Farm
July/August 2005
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Just-plucked fennel tops and sage lend a bright flavor to sausages from pasture-raised pork grown by Cedarbrook Farm in Kearneysville, West Virginia.
Photo By Renée Comet
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Braised Farm Sausage with Garden Fennel and Sage
Serves 4 to 6 

The inspiration for this recipe came from a Sicilian picnic lunch. This attractive sausage coil comes from David Ober, who raises hogs, chickens, and ducks on pasture at Cedarbrook Farm in West Virginia. I plucked the fennel from the herb garden just before I grilled the sausages.

Olive oil
1-pound coil fresh farm sausage
Fresh fennel fronds
Fresh sage leaves

1. Pour some olive oil into a medium cast-iron skillet. Dry sausage with paper towels and arrange in the center.

2. Tuck fennel fronds and some sage leaves along the coil. Sauté sausage over medium heat until nicely browned. Flip and brown the second side.

3. Garnish with fresh fennel and sage. Serve warm. 

383 cal., 6g carbohydrates, 31g fat, 18g protein, 1g fiber

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