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| 4 x ca. 30 g | olive oil virgin |
| 4 gross | Spanish onions; sliced 1/2" ribbons |
| 1 Tasse | Green olives; (manzanilla) |
| 8 x ca. 30 g | Chianti; or other dry red wine |
| 1 Teelöffel | Fennel or anise seeds |
| 8 | Sweet Italian sausage links (2 lbs); with fennel seeds |
| 1/2 Tasse | Tapenade (Black Olive Paste); see * Note |
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* Note: See the "Tapenade (Black Olive Paste)" recipe which is included in this collection.
Preheat oven to 450 degrees. In a large 12- to 14-inch saute pan, heat virgin olive oil until smoking in thin wisps. Add onions and cook over medium heat until very soft and light brown at the edges, or about 10 minutes. Add olives, red wine and fennel seeds and simmer at low heat 5 minutes until alcohol is cooked out of wine, yet mixture is still very wet. Prick sausages all over to prevent them from bursting. Place on top of wine and onion mixture and place on rack in oven and roast until cooked through (about 15 minutes). Remove pan from oven and pour onion mixture in a large heated serving bowl. Arrange sausages over top. Drizzle 1 tablespoon Tapenade over each sausage and serve immediately. This recipe yields 4 entree or 8 appetizer servings.
Recipe
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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