Fennel Pollen Sausage with Caramelized Peppers and Smoked Labneh Recipe

Ingredients

• 2 cups full-fat Greek yogurt
• ½ teaspoon salt
• 1 teaspoon lemon zest
• ½ teaspoon Aleppo pepper flakes
• 1 tablespoon olive oil
• Applewood chips for smoking
• 1 lb high-quality Italian sausages (preferably without added sugar or fillers)
• 1 teaspoon fennel pollen (or ½ teaspoon ground fennel seeds if unavailable)
• 2 cloves garlic, thinly sliced
• 2 sprigs fresh rosemary
• ¼ cup chicken bone broth
• 4 bell peppers (mix of red, yellow, and orange), thinly sliced
• 2 shallots, thinly sliced
• 3 tablespoons olive oil
• 1 tablespoon aged balsamic vinegar
• 1 teaspoon monk fruit sweetener (optional)
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon black pepper
• 3 tablespoons pine nuts, toasted
• 2 tablespoons fresh basil leaves, torn
• 2 tablespoons fresh parsley, chopped
• Extra virgin olive oil, for drizzling
• Flaky sea salt