Sausage, caramelized fennel and smashed potato skillet

March 26, 2013
0 Ratings
Photo by Chef Linda
  • Serves 2-3
Author Notes

I used spicy Italian sausage because that is what I had on hand, but I imagine chorizo would work just as well. —Chef Linda

What You'll Need
  • 4 red skin potatoes (medium)
  • 1/2 onion
  • 1/3 fennel bulb, reserve fronds
  • 2 garlic cloves
  • 2 spicy italian sausages
  • 3 tablespoons oil
  • 1 tablespoon butter
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  1. Cook potatoes in boiling water or microwave. Roughly smash with a fork potato into large bite sized pieces. Stir in 1 tbsp oil and thyme. Set aside
  2. Thinly slice onion and fennel bulb. Crush garlic.
  3. In oven proof skillet on medium heat, add 1 tbsp oil and 1 tbsp butter. Add onions and 1/2 tsp salt. Cook until onions are caramelized being sure to stir often so that the onions do not burn. Stir in ground pepper and add to the potatoes.
  4. In same skillet, heat remaining 1 tbsp oil and add fennel, garlic, and 1/2 tsp salt. Cook until brown. Set aside with the potato and onion mixture.
  5. Again in the same skillet, cook sausages over medium heat. Halfway through cooking, remove sausages and slice into 1/2 cm medallions. Return to skillet and pan fry until slices are brown and slightly crispy on the edges.
  6. Add potato, onion, fennel mixture to the skillet with the sausages. Lightly stir being careful not to break down the potatoes too much and put into preheated oven.
  7. Gently stir mixture every 15 minutes, until potatoes are nicely browned. Approximately 50-55 minutes depending on the size of your pan.
  8. Stir in fennel fronds. Serve with sour cream or ketchup.
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3 Reviews

Carol C. May 25, 2021
Turned out ok....felt it needed some acid so I sprinkled some red wine vinegar & top with parmesan on the plate.
LeBec F. April 15, 2013
linda, now WHY did i never, in all my years, think of avoiding the mess of slicing raw sausage- and instead, doing it your way??
linda, you is BRILLiant :-}
Chef L. March 26, 2013
Hi all, the recipe calls for 4 medium sized potatoes (not 4 ounces). Sorry for the inconvenience!