Hungry? No food in the house? Don’t want to do a big grocery shop? Not take out again! This is an easy dinner to make in a snap. We love this Hot Italian Sausage with Caramelized Onions, Red Peppers and Fennel Pollen when it is grilled to perfection and served on warm toasty ciabatta bread with caramelized onions, red peppers, and fennel pollen it is pure perfection.
We are not quite settled into our new place. Boxes are everywhere. The fridge is bare. The pantry is smaller, so there is not much there. And we are tired of taking out. On our way home from work we stopped by our favorite little neighborhood market, BiRite, with all intentions of picking up stuff for spring pea soup. They were out of peas. Time to switch gears. After wandering around, I found some of their house made sausages and decided to make one of our favorite grilled sandwiches.
A couple of Superbowls back we made a warm red pepper slaw and served it with sausage, this is where I got the inspiration for this dish. I was going to toss in thin slices of fennel but then remembered the lovely addition to the package, David of Earthy Delights sent us, Fennel Pollen; this would be perfect, I was sure!
I slowly caramelized yellow onions with red peppers and seasoned them with black Hawaiian Lava salt flakes and before serving, and sprinkled the fennel pollen over. WOW! Not only does the pollen smell fantastic but it tastes amazing with caramelized veggies.
All that was left to do was grilled up those pork sausages and put our sandwiches together for a super quick and delicious dinner. I love when a meal comes together in a snap.
Recipe: Hot Italian Sausage with Caramelized Onions Red Peppers and Fennel Pollen
1 yellow onion, thinly sliced
1 red pepper, thinly sliced
3 tablespoons olive oil
black Hawaiian salt flakes, to taste
fresh cracked black pepper, to taste
3 teaspoons fennel pollen
2 of your favorite sausage, grilled; we used hot Italian sausage
2 ciabatta, split in half and warmed
Heat olive oil in a large skillet. Add onions and peppers, lower heat, and slowly cook, stirring often until caramelized, about 15 – 20 minutes.
Season with salt and pepper. Turn off heat and sprinkle fennel pollen over the top.
To serve: split ciabatta in half, layer with the caramelized mixture, and top with grilled sausage.