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Ingredients

2 tablespoons olive oil 12 (3.5 ounce) links sweet Italian pork sausage, casing removed 1 cup dry white wine 2 tablespoons olive oil 6 large cloves garlic, peeled ¼ teaspoon red pepper flakes, or to taste 1 cup olives, chopped 3 bulbs fennel, trimmed and cut into 1-inch pieces 1 tablespoon water, or as needed salt and ground black pepper to taste

Nutrition Info

559.4 calories carbohydrate: 18.2 g cholesterol: 71.5 mg fat: 39.6 g fiber: 4.7 g protein: 26 g saturatedFat: 12.7 g servingSize: - sodium: 1785.6 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Heat 2 tablespoons olive oil in a large skillet over medium-high heat and add sausage. Cook and stir until the meat is browned, about 10 minutes. Pour in wine and bring to a boil, cook, stirring often, until wine has reduced by half, about 10 more minutes. Transfer sausages and liquid to a separate container.
Heat 2 tablespoons olive oil in same skillet over medium-high heat. Cook and stir garlic until fragrant, about 1 minute. Stir in red pepper flakes, cook and stir for 30 seconds. Stir in olives. Mix in fennel, stirring to incorporate. Cover and simmer, adding 1 to 2 teaspoons water occasionally to prevent burning, until fennel is soft, 6 to 8 minutes.
Return sausage and its cooking liquid to skillet and toss with fennel mixture. Cook and stir fennel and sausage mixture until fennel is browned and coated with reduced sauce, 5 to 8 minutes. Serve with a slotted spoon if desired to allow some of the drippings to drain off.

6 servings

Very easy and very paleo.