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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Sausage with Lentils and Fennel
Sausage with Lentils and Fennel
(Salsiccia e Lenticchie con Finocchio)
 
 
Ingredients:
 
1 cup dried lentils
4 and 1/2 cups cold water
1 and 1/2 teaspoons salt
1 medium (3/4 lb) fennel bulb (sometimes labeled "anise"), stalks discarded, reserving fronds
3 and 1/2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 carrot, cut into 1/4-inch dice
1/2 teaspoon fennel seeds
1 and 1/4 lbs sweet Italian sausage links
3 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon black pepper
1 tablespoon red-wine vinegar, or to taste
Extra virgin olive oil for drizzling
 
Directions:
 
Bring lentils, water and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.

While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons.
 
Heat 3 tablespoons olive oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds and remaining teaspoon salt.

Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.

Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon olive oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes.

Transfer to a cutting board.

Drain cooked lentils in a sieve set over a bowl and reserve cooking water.
 
Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through.

Stir in parsley, pepper, 1 tablespoon vinegar and 1 tablespoon fennel fronds. Season with vinegar and salt.

Cut sausages diagonally into 1/2-inch thick slices.
 
Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds.

Drizzle all over with extra-virgin olive oil. Makes 4 (main course) servings.
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