Ingredients

4 servings

　　1/4 cup pine nuts (a generous handful)

　　8 to 10 chicken sausages, any variety or brand

　　4 tablespoons extra-virgin olive oil (EVOO)

　　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 (eyeball it)

　　A couple of handfuls of fresh flat-leaf parsley, coarsely chopped

　　

Step 1

Toast the nuts in a skillet over medium heat until golden, about 5 minutes. Remove them and reserve. Pierce the sausages with a fork and arrange in the skillet. Add 1/4 inch water and 2 tablespoons of the EVOO (twice around the pan). Place the pan back on the heat and raise the temperature to medium-high. Allow the water to boil away completely, about 7 minutes. The EVOO left will coat and crisp the casings. Brown the sausages on all sides, 3 to 5 minutes.

　　

Step 2

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. Cook the vegetables, stirring and tossing frequently, for 5 minutes, or until just tender. Add the white vermouth and deglaze the pan. Add the toasted nuts and the parsley and cook for another minute, then turn off the heat.

　　

Step 3

Slice the sausages thick, on an angle. Pile one quarter of the fennel and onions on each dinner plate and top with sliced sausages.

　　Rachael Ray 365: No Repeats