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Sausage and Fennel Grinders

Photo: Chris Villano; Styling: Gerri Williams for James Reps


Prep time 10 mins
Cook time 25 mins

Yields: 4 (serving size: 1 grinder)


  • 2 tablespoons olive oil
  • 1 fennel bulb, trimmed, cut into 1/4-inch slices
  • 1/2 red bell pepper, seeded and thinly sliced
  • 1 onion, thinly sliced
  • Salt
  • 4 Italian sausages (about 13 1/2 oz. total)
  • 4 6-inch hero rolls, split and lightly toasted
  • 1/4 cup grainy mustard, optional

Nutrition Information

  • calories 583
  • fat 39 g
  • satfat 12 g
  • protein 20 g
  • carbohydrate 38 g
  • fiber 3 g
  • cholesterol 67 mg
  • sodium 1118 mg

How to Make It

  1. Warm oil in a large skillet over medium heat. Add fennel, bell pepper and onion. Cook, stirring frequently, until softened and beginning to caramelize, 20 to 25 minutes. Season with salt. Transfer vegetables to a bowl and cover to keep warm.

  2. Place an oven rack about 3 inches from heat source; preheat broiler to high. Line a broiler pan with foil. Broil sausages, turning once, until cooked through, 12 to 15 minutes. Spread mustard on buns, if desired. Place sausages in buns and top with fennel mixture.