Sausages with Fennel and Olives – Tarantino Gourmet Sausage
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Ingredients
- 4 tablespoons extra-virgin olive oil (divided)
- 12 Tarantino* Italian sausages (about 2 1/2 pounds)
- 1 cup dry white wine
- 6 plump garlic cloves (peeled and crushed)
- 1/4 teaspoon peperoncino flakes (or to taste)
- 1 cup large green olives (squashed to open and pit them)
- 3 large fennel bulbs (trimmed and cut into 1-inch chunks, 3 1/2-4 pounds)
- 1/2 teaspoon coarse sea salt or kosher salt
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