Name: Jammy Skillet Sausages with Blackberries and Fennel
Total time: 35 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1½ pounds hot or sweet Italian sausage; 1 fennel bulb, 2 tablespoons fronds chopped coarse; stalks discarded; bulb halved and cut into 1½-inch wedges; ½ cup chicken broth; 1 shallot, minced; ½ cup balsamic vinegar; 2 tablespoons honey; ½ teaspoons table salt; ¼ teaspoon pepper; 10 ounces (2 cups) blackberries

Why This Recipe Works

Dark, moody good looks belie the bright summer flavor of this sweet-savory one-pan meal. Balsamic vinegar and honey amp up the jamminess of blackberries, while fennel lends aromatic contrast. The sweetness of the berries complement the richness of the spiced sausages.

Before You Begin

Do not remove the fennel bulb core; it will help keep the wedges intact. If your fennel doesn’t have the fronds attached, a sprinkle of fresh dill or parsley would make a nice garnish. Thawed frozen blackberries can be used instead of fresh. You can substitute raw chicken or turkey sausages for the pork sausages. Serve with crusty bread or polenta.

Instructions

Heat 1 tablespoon extra-virgin olive oil in 12-inch skillet over medium heat until shimmering. Add 1½ pounds hot Italian sausage and brown on all sides, about 5 minutes. Nestle 1 fennel bulb, halved and cut into 1½-inch wedges, cut side down among sausages. Add ½ cup chicken broth, cover, and cook until sausages register 160 degrees and fennel is tender and can be easily pierced with fork, 8 to 10 minutes.

Using slotted spoon, transfer sausages and fennel to plate. Add 1 minced shallot, ½ cup balsamic vinegar, 2 tablespoons honey, ½ teaspoon table salt, and ¼ teaspoon pepper to cooking liquid left in skillet. Bring to simmer and cook until slightly thickened, about 2 minutes. Add 2 cups blackberries and cook, mashing some berries with back of fork, until sauce is thickened and silicone spatula dragged through it leaves wide trail before filling back in, about 3 minutes. Season with salt and pepper to taste. Nestle sausages and fennel into sauce and sprinkle with 2 tablespoons coarsely chopped fennel fronds. Serve.