Sausages with Fennel and Olives - Lidia

Ingredients

• 4 tablespoons extra-virgin olive oil
• 12 sweet Italian sausages (about 2 pounds)
• 1 cup dry white wine
• 6 plump garlic cloves, peeled and crushed
• 1 cup large green olives, squashed to open them
• 1/4 teaspoon peperoncino (crushed red pepper flakes) or to taste
• 3-1/2 pounds fresh fennel, trimmed and cut into 1-inch chunks (see Trimming Fresh Fennel)
• 1/2 teaspoon salt