I couldn't believe how great these turned out. I made them with not one, but two little kitchen helpers that day which is normally a recipe for disaster. The only complaint this meal got was that it didn't come sooner. On the first bite, I declared it a keeper. If I have any on hand next time, I will top these with a bit of chili sauce.
While the grill heats up, add 2 tablespoons EVOO, a couple turns of the pan, to a large skillet over medium heat. Add the sliced fennel, onion, garlic and thyme; season with salt and pepper. Cook until tender, 12-15 minutes. Deglaze with the Pernod or St-Germain, then with the white wine; reduce the liquids at a simmer for about 10 minutes. Remove the mixture from the pan and sprinkle with both cheeses. Toss the remaining fennel and red peppers into the pan for a quickly browning. They should still be crispy, just ever so slightly warm.
Meanwhile, split the sausages lengthwise but do not cut through; drizzle with oil. Brush the pita bread with oil. Grill the sausages on both sides. Place the pita bread on the outer cooler edges of the grill. Cook no more than 3 minutes each side. Place fennel-onion-cheese mixture on the pita topped with sausage; garnish with the basil or tarragon, reserved fennel fronds and peppers and parsley.
Ingredients
- 8 good-quality sweet Italian sausages (about 2 pounds)
- 2 tablespoons extra virgin olive oil EVOO, plus more for drizzling
- 2 bulbs fennel with fronds, quartered, cored and thinly sliced, with a handful of fronds reserved
- 2 medium or 1 large onion, thinly sliced
- 4 cloves garlic, very thinly sliced
- 1 t Italian Seasoning
- About 1/3 cup Pernod (or other licorice-flavored liqueur) or St-Germain (elderflower liqueur)
- 1 cup dry white wine
- 4 pita bread plus oil to brush on them
- Shaved Parmigiano Reggiano cheese, for garnish
- 1/2 ball Buffalo Mozzarella, half a tennis ball, torn into small pieces.
- A handful of torn basil leaves or a few stems of tarragon, chopped
- Chopped flat leaf parsley, for garnish
Directions
Parboil the sausages in a few inches of water until cooked through, about 20 minutes. Meanwhile, pre-heat an outdoor grill, indoor griddle or cast-iron pan to medium-high heat.
While the grill heats up, add 2 tablespoons EVOO, a couple turns of the pan, to a large skillet over medium heat. Add the sliced fennel, onion, garlic and thyme; season with salt and pepper. Cook until tender, 12-15 minutes. Deglaze with the Pernod or St-Germain, then with the white wine; reduce the liquids at a simmer for about 10 minutes. Remove the mixture from the pan and sprinkle with both cheeses. Toss the remaining fennel and red peppers into the pan for a quickly browning. They should still be crispy, just ever so slightly warm.
Meanwhile, split the sausages lengthwise but do not cut through; drizzle with oil. Brush the pita bread with oil. Grill the sausages on both sides. Place the pita bread on the outer cooler edges of the grill. Cook no more than 3 minutes each side. Place fennel-onion-cheese mixture on the pita topped with sausage; garnish with the basil or tarragon, reserved fennel fronds and peppers and parsley.
Adapted from Rachel Ray
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