Active Time

　　20 min

　　Total Time

　　35 min

　　Sure, go ahead and cook your favorite sausages, but be sure to use every iota of their flavor: Reheat the skillet and work some pork-based magic on a seasonal array of onion, fennel, tomatoes, and corn.

　　

Ingredients

Makes 4 servings

　　4 (5-to 6-ounces) fresh pork sausages

　　1/3 cup water

　　3/4 cup chopped sweet onion

　　1 medium fennel bulb, chopped

　　1 cup grape tomatoes (5 oz)

　　2 ears corn, kernels cut from cob

　　1/4 cup coarsely chopped dill

　　

Step 1

Prick sausages a few times. Simmer with water in a 12-inch heavy skillet, covered, over medium heat 7 minutes. Uncover and cook, turning occasionally, until water has evaporated and sausages are well browned and cooked through, 7 to 10 minutes more. (You may need to add 1 tablespoon oil to skillet, depending on sausages.) Transfer sausages to a plate and pour off all but 1 tablespoon fat from skillet if necessary.

　　

Step 2

Cook onion, fennel, and tomatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper in skillet over medium heat, stirring and scraping up brown bits, until onion and fennel are crisp-tender and tomatoes are soft and beginning to burst, about 7 minutes. Add corn and dill and sauté 2 minutes.

　　

Step 3

Slice sausages and serve with vegetables.