Grilled Smoked Sausage With Apple Fennel

by Uncle John's Pride Web Team

Grilled Smoked Sausage

We have a great recipe for you that features a flavorful herb called fennel and some delicious grilled smoked sausage. Fennel is a bulb plant that has a flavor similar to anise. It’s a great source of protein, fiber, vitamin B, calcium and iron. Combining this herb with apples makes a delicious type of sauerkraut.  This in combination with grilled smoked sausage is a great meal to serve on a weekend with family and friends. The flavors of all of the different ingredients play off each other to make a great meal. Happiness is homemade. Let’s get cooking!

Ingredients

  • 1 large fennel bulb
  • 1 tablespoon olive oil
  • 1 large Vidalia onion finely chopped
  • 5 Granny Smith apples, grated
  • ½ lemon, juiced
  • 1 and ½ tablespoons butter, or margarine
  • 1 teaspoon caraway seeds (optional)
  • ½ cup apple juice or apple cider
  • kosher salt and freshly ground black pepper (to taste)
  • 1 Package Team Realtree Mild Smoked Pork Baby Link Sausage
  • 2 additional tablespoons butter or margarine, melted
  • 8 poppy seed hot dog buns or hot dog sized French rolls
  • Spicy Brown or Dijon mustard

Directions

  1. The first step in this recipe is to work with the Fennel. To clean the bulb, scrub it clean with soap and water in your sink. Be sure to wash away the soap residue. Once dry, start by trimming away the stalks. Reserve these for later use. Cut the bulb in half and then into quarters. Cut straight through the root of the fennel. Peel off and discard any wilted outer layers. With each quarter, cut into thin slices.
  2. Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the Vidalia onion and Kosher salt. Cook over medium heat until the onion begins to brown. Add strips of fennel, stir and let cook covered for about 5 minutes. When the fennel begins to welt, reduce the heat to medium-low.
  3. In the meantime, mix the grated apple with the lemon juice and add to the pan. Cover and cook, stirring occasionally for about 15 minutes. Add the unmelted butter and mix well. Next, add the caraway seeds, reserved fennel tops and apple juice or apple cider. Cook for an additional 5 – 7 minutes uncovered. Season to taste with Kosher salt and black pepper. Remove from the heat and let sit to let the flavors mingle together. The sauerkraut can be made up to 2 days in advance. Keep covered in the refrigerator until it ready for later use.
  4. For the team, Realtree Mild Smoked Pork Baby Link Sausage, build a fire in your charcoal grill or preheat your gas grill. Grill the grilled smoked sausage by placing them on a cooking grate over direct medium heat for 6 to 8 minutes. Turn the sausages occasionally to mark all of the sides with hot grill marks.  While these are cooking, split the buns and brush a little bit of the melted butter or margarine on the inside of the bun. Toast these on the grill until lightly browned. Before serving, warm the sauerkraut in the microwave or stovetop. Place 1 cut and cooked grilled smoked sausage on each bun. Place a heaping spoonful of the sauerkraut on top of the grilled smoked sausage and serve the mustard on the side.

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