Sausage Fennel And Apple Skewers Recipes

ROAST SAUSAGE AND FENNEL WITH ORANGE

Steps:

• Place a rack in highest position in oven; preheat to 425°F. Combine fennel bulbs, red onion, and rosemary sprigs on a large rimmed baking sheet. Drizzle with 3 Tbsp. oil, season generously with kosher salt and pepper, and toss to combine. Arrange sausages on top, spacing evenly and nestling into vegetables. Prick sausages all over with the tip of a paring knife and drizzle with 1 Tbsp. oil. Roast until sausages are browned on top and cooked though and fennel is tender and deeply browned in spots, 25-30 minutes.
• Meanwhile, coarsely chop reserved fennel fronds (you want about 1/4 cup); set aside. Cut the ends off orange to reveal flesh. Rest orange upright on a cut side and cut down around orange to remove peel and white pith, rotating it as you go; discard peel. Working over a small bowl, hold orange in your hand and cut between membranes to release segments into bowl. Squeeze membranes to extract any remaining juice into bowl; discard membranes. Add vinegar to orange segments and juice and toss to combine; season with kosher salt and pepper.
• Remove baking sheet from oven. Using your hand or a spoon to block segments, pour juices from orange over sausage and fennel mixture. Set orange segments aside and let sausages and fennel mixture cool 5 minutes.
• Transfer sausages and fennel mixture to a platter. Crumble rosemary leaves over and scatter reserved orange segments and fennel fronds on top. Season with sea salt and a bit more pepper; drizzle with oil.

ROASTED APPLES AND FENNEL

Steps:

• Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.

CHICKEN SAUSAGE SKEWERS

Steps:

• For the marinade: Whisk the oil, parsley, chives, soy sauce, garlic, lemon zest and pepper in a medium bowl.
• For the skewers: Alternating the vegetables and meat, thread 3 pieces each of sausage, zucchini and lemon, and 2 pieces each of fennel and bell pepper onto each skewer. Pour or brush the marinade over the skewers. Refrigerate for at least 1 hour until ready to grill.
• Preheat a gas or charcoal grill. Oil the grill with vegetable oil. Grill the skewers, turning occasionally, until the sausage is cooked through, 15 to 20 minutes.
• Arrange on a platter and serve.

APPLE SKEWERS

Steps:

• Thread apples on four skewers that are lightly spray with cooking spray.
• Combine sugar and cinnamon and sprinkle over apples.
• Lightly coat the grill rack with oil if needed.
• Grill, covered, over medium heat for 6-8 minutes or until golden.
• Turn them and cook another 8-10 minutes longer or until golden and tender.
• Serve warm.

FENNEL, ORANGE AND APPLE SKEWERS

Steps:

• Cut fennel into 20 small pieces. Segment clementines or tangerines or cut up oranges; you need 20 pieces. Peel apples and cut into 20 small pieces; toss them with lemon juice immediately.
• Use toothpicks to spear a piece of fennel, then orange, then mint and finally apple. Serve within 30 minutes.

SAUSAGE FENNEL AND APPLE SKEWERS

Steps:

• In a large bowl, stir together the olive oil, rosemary and 1/4 teaspoon salt. Add the sausage, fennel and apples and toss to coat.
• Position a rack 5 inches beneath the broiler; preheat.
• Thread the sausage, fennel and apples onto metal skewers; arrange on baking sheets in a single layer. Broil, turning once, until lightly browned, 10 to 15 minutes.