Napa sausages with fennel and bell pepper

Wednesday October 17

We do the napas from Kroger's Fine Meats fairly often. Since the market had provided a nice bulb of fennel, that's what we had them with (that's with which we had . . . that is the very sort of thing with which we . . .?). Thinly sliced fennel sautéed in olive oil, then the un-perforated sausages to brown, then red peppers, then white wine (what else with napas?). After debate, the people decided "no onions" to keep the flavors simple. A post-prandial plebiscite concurred.

We should've looked back at our own blog, where the matter had been previously adjudicated (but that time in favor of onions). The people reserve the right to change their minds.