Friday 21 June
This Eckerlin's sausage was one of the left-outs from our sausage-fest on Memorial Day weekend. They now think it's named that because it was sold by the yard.
In a flash of inspiration (and because we happened to have a fennel bulb), we browned the sausage, added a whole, cored, thin-sliced fennel, and braised them both under cover with white wine.
Topped with a few fennel greens at the end, the tender vedge made a wonderful combination with the mustard seed and mace of the sausage.