1/4 cup pine nuts
4 to 5 chicken sausages, any variety or brand
4 tablespoons extra-virgin olive oil
1 large fennel bulb, trimmed, cored, then thinly sliced
1 large onion, thinly sliced
Salt and freshly ground black pepper
1/4 cup white vermouth or 1/3 cup dry white wine
A couple of handfuls of fresh flat-leaf parsley, coarsely chopped
Toast the nuts in a skillet over medium heat until golden, about 5 minutes. Remove them and reserve.
While the sausages work, heat another medium skillet over medium-high heat and add the remaining 2 tablespoons of EVOO, the fennel, and the onions. Season with a little salt and pepper.
Slice the sausages thick, on an angle. Pile one quarter of the fennel and onions on each dinner plate and top with sliced sausages.
This meal was excellent and very quick and easy to make. I got artichoke and mozzarella sausages. They were very cheesy and yummy. I changed the recipe to call for 4 or 5 sausages instead of 8 to 10. I also made some corn muffins to go on the side since this is a carb free recipe.