Popular
Latest From the Show
Johnnie C's Sweet Italian Sausage Subs with Fennel and Onions
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 2 pounds Italian sweet sausage
- 2 tablespoons EVOO Extra Virgin Olive Oil, plus additional for drizzling
- 2 medium fennel bulbs, quartered, cored and thinly sliced (reserve a handful of fronds)
- 2 medium or 1 large onion, thinly sliced
- 4 cloves garlic, very thinly sliced
- A few sprigs fresh thyme, finely chopped
- Salt and pepper
- About 1/3 cup Pernod (licorice-flavored liqueur) or St. Germain (elderflower liqueur Johns current fave)
- 1 cup dry white wine
- 4 Italian-style, 8-inch hoagie/sub rolls
- A handful of torn basil or a few stems of tarragon, chopped
- Chopped flat-leaf parsley, garnish
- Parmigiano-Reggiano cheese, for shaving as garnish to subs
Yield
Serves: 4
Preparation
Parboil sausages in a skillet with a few inches of water to cook through.
Meanwhile, heat EVOO, a couple of turns of the pan, in a large skillet over medium heat. Add fennel, onions, garlic, thyme, salt and pepper. Cook until very soft and tender, 15 minutes. Deglaze with Pernod or St. Germain then the white wine. Reduce at a low simmer a few minutes more.
Heat a griddle or cast-iron pan over medium-high heat with a drizzle of oil to coat.
Split the sausages lengthwise but do not cut through. Brown on both sides in the hot pan. Place sausages in sub rolls and top with fennel and onions, and shaved Parmigiano cheese. Garnish with basil or tarragon, chopped fennel fronds and some parsley.