Ingredients with Measurements:
- 1 lb. Sabodet sausage
- 1 fennel bulb, sliced
- 1 tbsp. mustard seeds
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Preheat the skillet over medium-high heat.
2. Add the olive oil to the skillet and swirl to coat.
3. Add the sliced fennel and mustard seeds to the skillet and sauté for 5 minutes or until the fennel is tender.
4. Remove the fennel from the skillet and set aside.
5. Add the Sabodet sausage to the skillet and cook for 10-12 minutes or until browned on all sides.
6. Add the sautéed fennel back to the skillet and toss with the sausage.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 35g
Carbohydrates: 5g
Protein: 18g
Substitutions for ingredients:
- Substitute any type of sausage for the Sabodet sausage.
- Substitute any type of vegetable for the fennel.
Variations:
- Add sliced onions to the skillet with the fennel and mustard seeds.
- Add sliced apples to the skillet with the fennel and mustard seeds.
- Use different types of mustard seeds for different flavors.
Tips and tricks:
- Make sure to brown the sausage on all sides for maximum flavor.
- Use tongs to turn the sausage to avoid piercing the skin.
- Serve with crusty bread to soak up the juices.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a platter with sliced bread and a side salad.
Garnishes:
Garnish with fresh herbs such as parsley or thyme.
Pairings:
Pair with a light-bodied red wine such as Pinot Noir.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the sausage is not browning evenly, adjust the heat and turn the sausage more frequently.
Food safety advice:
Make sure the sausage is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Sabodet is a traditional French sausage made from pork and spices.
Flavor profiles:
The fennel adds a slightly sweet and licorice-like flavor to the dish, while the mustard seeds add a spicy and tangy flavor.
Serving suggestions:
Serve as a main dish for dinner or as an appetizer for a party.
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Region: French