One-Pan Bratwurst with Fennel, Olives, and Oranges
By Steve DunnPublished on December 2, 2024
Time
50 minutes
Yield
Serves 4
Ingredients
2 fennel bulbs, bases lightly trimmed, 2 tablespoons fronds minced, divided, stalks discarded2 navel oranges 1 pound bratwurst 2 cups water, divided, plus extra as needed1⁄2 cup dry white wine 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided1⁄4 teaspoon table salt 1⁄8 teaspoon pepper 16 pitted Castelvetrano olives, halved lengthwise2 teaspoons sherry vinegar 1½ teaspoons cornstarch 1 teaspoon honey
Before You Begin
We developed this recipe with bratwurst, but any fresh pork sausage links can be used. Other brine-cured green olives such as Cerignola or Picholine can be substituted for the Castelvetrano. Serve with crusty bread.
Instructions
- Cut each fennel bulb lengthwise through core into 8 wedges (do not remove core); set aside. Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Squeeze remaining juice from membranes to yield 2 tablespoons; set aside. Cut segments in half and place in second bowl.
- Bring bratwursts and ¼ cup water to simmer in 12-inch skillet over medium heat. Cover and cook until bratwursts register about 135 degrees, 5 to 7 minutes. (If skillet contents begin to sizzle, add ¼ cup water.)
- Uncover and, using paring knife, pierce each bratwurst in 8 to 10 spots to release fat and juices. Continue to cook, uncovered, moving bratwursts as necessary, until dark fond forms on bottom of skillet, 2 to 4 minutes longer. Transfer bratwursts to cutting board.
- Add wine, 1 tablespoon oil, salt, pepper, and remaining 1¾ cups water to now-empty skillet. Stir, scraping up any browned bits. Add fennel wedges, arranging them cut side down in single layer. Add olives and bring to boil over medium-high heat. Adjust heat to maintain simmer; cover; and cook until fennel is tender, 10 to 12 minutes. Flip wedges and continue to cook, uncovered, until liquid is reduced by half, 5 to 7 minutes longer.
- While fennel cooks, add 2 teaspoons fennel fronds, vinegar, cornstarch, honey, and remaining 5 teaspoons oil to reserved orange juice and whisk to combine.
- Return bratwursts to pan, nestling links between fennel. Cover and continue to cook until bratwursts register 160 degrees, 7 to 12 minutes. Transfer bratwursts to cutting board and slice each link into thirds.
- Whisk orange juice mixture to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened and glossy, about 1 minute. Off heat, season with salt and pepper to taste. Divide fennel and sauce among shallow bowls. Top with bratwursts and orange segments and garnish with remaining 4 teaspoons fronds. Serve.
Time
50 minutesYield
Serves 4Ingredients
2 fennel bulbs, bases lightly trimmed, 2 tablespoons fronds minced, divided, stalks discarded
2 navel oranges
1 pound bratwurst
2 cups water, divided, plus extra as needed
1⁄2 cup dry white wine
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1⁄4 teaspoon table salt
1⁄8 teaspoon pepper
16 pitted Castelvetrano olives, halved lengthwise
2 teaspoons sherry vinegar
1½ teaspoons cornstarch
1 teaspoon honey
Ingredients
2 fennel bulbs, bases lightly trimmed, 2 tablespoons fronds minced, divided, stalks discarded
2 navel oranges
1 pound bratwurst
2 cups water, divided, plus extra as needed
1⁄2 cup dry white wine
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1⁄4 teaspoon table salt
1⁄8 teaspoon pepper
16 pitted Castelvetrano olives, halved lengthwise
2 teaspoons sherry vinegar
1½ teaspoons cornstarch
1 teaspoon honey
Ingredients
2 fennel bulbs, bases lightly trimmed, 2 tablespoons fronds minced, divided, stalks discarded
2 navel oranges
1 pound bratwurst
2 cups water, divided, plus extra as needed
1⁄2 cup dry white wine
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1⁄4 teaspoon table salt
1⁄8 teaspoon pepper
16 pitted Castelvetrano olives, halved lengthwise
2 teaspoons sherry vinegar
1½ teaspoons cornstarch
1 teaspoon honey
Why This Recipe Works
Sausages are a great focal point for speedy one-pan meals. Starting the sausages in a covered skillet with some water kept their casings from turning tough and leathery. We then pricked the links with the tip of a paring knife so that they would give up a bit of their fat and juices. When the juices evaporated, they formed a robust fond that could be deglazed from the pan with wine and used to create a braising liquid that deeply infused the fennel with savory, meaty flavor. Quick-to-prep and quick-to-cook ingredients rounded out the meals.
Want more? Read the whole storyBefore You Begin
We developed this recipe with bratwurst, but any fresh pork sausage links can be used. Other brine-cured green olives such as Cerignola or Picholine can be substituted for the Castelvetrano. Serve with crusty bread.
Instructions
- Cut each fennel bulb lengthwise through core into 8 wedges (do not remove core); set aside. Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Squeeze remaining juice from membranes to yield 2 tablespoons; set aside. Cut segments in half and place in second bowl.
- Bring bratwursts and ¼ cup water to simmer in 12-inch skillet over medium heat. Cover and cook until bratwursts register about 135 degrees, 5 to 7 minutes. (If skillet contents begin to sizzle, add ¼ cup water.)
- Uncover and, using paring knife, pierce each bratwurst in 8 to 10 spots to release fat and juices. Continue to cook, uncovered, moving bratwursts as necessary, until dark fond forms on bottom of skillet, 2 to 4 minutes longer. Transfer bratwursts to cutting board.
- Add wine, 1 tablespoon oil, salt, pepper, and remaining 1¾ cups water to now-empty skillet. Stir, scraping up any browned bits. Add fennel wedges, arranging them cut side down in single layer. Add olives and bring to boil over medium-high heat. Adjust heat to maintain simmer; cover; and cook until fennel is tender, 10 to 12 minutes. Flip wedges and continue to cook, uncovered, until liquid is reduced by half, 5 to 7 minutes longer.
- While fennel cooks, add 2 teaspoons fennel fronds, vinegar, cornstarch, honey, and remaining 5 teaspoons oil to reserved orange juice and whisk to combine.
- Return bratwursts to pan, nestling links between fennel. Cover and continue to cook until bratwursts register 160 degrees, 7 to 12 minutes. Transfer bratwursts to cutting board and slice each link into thirds.
- Whisk orange juice mixture to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened and glossy, about 1 minute. Off heat, season with salt and pepper to taste. Divide fennel and sauce among shallow bowls. Top with bratwursts and orange segments and garnish with remaining 4 teaspoons fronds. Serve.
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