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sausages grilled with fennel

Grilled Sausages With Onions and Fennel

This street-food inspired dish combines juicy Italian sausages with caramelized onions and fennel for a simple yet flavorful meal. The vegetables develop a wonderful sweetness when grilled, perfectly complementing the savory sausages and tangy mustard.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 6 fresh Italian sausages about 4-5 ounces each, 1¼ inches thick
  • 2 large yellow onions
  • 1 small fennel bulb
  • 1½ tablespoons olive oil
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • 6 hot dog buns or rolls split
  • ½ cup spicy brown mustard or coarse grain mustard to taste

Equipment

  • Grill
  • Sharp knife
  • Cutting board

Method
 

  1. Trim the fennel bulb by removing stalks and outer leaves. Slice the bulb lengthwise into 1/8-inch slices, keeping the root end intact.
  2. Slice the yellow onions crosswise into 1/2-inch rings.
  3. Brush both sides of the fennel slices and onion rings with olive oil, then season generously with kosher salt and freshly ground black pepper.
  4. Preheat grill to medium heat. Place the seasoned fennel and onion slices directly on the grill and cook for 12-14 minutes, turning once halfway through, until tender but not falling apart.
  5. While the vegetables are cooking, grill the sausages until they're juicy inside with a crisp exterior, turning occasionally for even cooking.
  6. Once the vegetables are done, let them cool slightly. Remove the root portions from the fennel and chop both the fennel and onions into 1/2-inch pieces.
  7. Place a grilled sausage in each split roll, then top generously with the grilled fennel-onion mixture.
  8. Finish with a dollop of spicy brown or coarse grain mustard to taste and serve immediately.

Notes

For the best flavor, choose high-quality Italian sausages - either sweet or hot varieties work well. Look for fennel that feels firm and heavy for its size. The vegetables can be prepared up to a day ahead and refrigerated before grilling.
If you don't have a grill, a cast iron pan works beautifully as an alternative cooking method. For a more substantial meal, serve with a crisp green salad, roasted potato wedges, or grilled corn on the cob.
Leftovers can be refrigerated for up to 3 days and are delicious chopped up and added to pasta or scrambled eggs.