The Barese sausage worked out well. Once in a tomato-based sauce, once with grilled veggies on a bun, and finally, sauteed with onions/garlic/mushrooms - layered over cauliflower/green beans/potatoes in a casserole dish and baked. All quite tasty.
The next sausage is a North African Lamb Sausage - Merguez. I think lamb and cauliflower go well together, so I'm looking at some new cauliflower recipes. I've never been very good about fennel, so I thought I'd look for some recipes combining fennel and cauliflower. If one of those doesn't work out, I'll make a tomato fennel soup to serve with melted cheese sandwiches - roasted cauliflower on the side.
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Cauliflower Fennel Soup
http://nutritionandfitness.axappphealthcare.co.uk/recipes_eating_1.html
Quote: Serves 4-6
Per portion: 120 kcal, 4g protein, 3g fat, 8g carbohydrate
2 tbsp olive oil
1 large onion, peeled and chopped
2 cloves of garlic, peeled and chopped
2 large heads of fennel, trimmed and sliced
1 large cauliflower
1 litre of vegetable stock
3 tbsp fresh tarragon, chopped
Half-fat crème fraiche
Parsley
Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft.
Add the fennel, cauliflower florets and tarragon, and continue to cook for a minute, then pour over the stock, season well and bring to the boil.
Allow to simmer for 15-20 minutes until all the vegetables are soft.
Blend using a food processor and serve with a dollop of crème fraiche and a sprinkling of parsley.
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roasted cauliflower with onions and fennel
http://www.epicurious.com/recipes/food/views/237336
1 medium head of cauliflower (about 1 1/4 pounds), cored, cut into 1-inch florets
6 tablespoons olive oil, divided
2 medium onions (about 1/2 pound each), halved lengthwise, cut into 3/4-inch-wide wedges with some core still attached, peeled
2 fresh fennel bulbs (about 1 pound total), halved lengthwise, cut lengthwise into 1/2-inch-wide wedges with some core still attached
8 small garlic cloves, unpeeled
15 fresh marjoram sprigs
Preparation
Position rack in center of oven; preheat to 425°F. Toss cauliflower and 2 tablespoons oil in large bowl. Heat heavy large skillet over medium-high heat. Add cauliflower and sauté until beginning to brown, about 5 minutes. Transfer cauliflower to rimmed baking sheet.
Add 2 tablespoons oil to same skillet. Add onion wedges. Cook until browned on 1 side, about 3 minutes. Using spatula, carefully transfer onions to baking sheet with cauliflower, arranging wedges browned side up. Add remaining 2 tablespoons oil to same skillet. Add fennel; sauté until fennel softens slightly and starts to brown, about 5 minutes. Transfer to same baking sheet. Scatter garlic and marjoram over vegetables. Sprinkle with salt and pepper. Roast until vegetables are caramelized, about 25 minutes. Serve hot or at room temperature.
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ha! someone else had my idea about the tomato fennel soup with cheese sammiches
Tomato-Fennel Soup
From Country Living
This recipe has been tested by Country Living
Pair this fresh, creamy tomato soup with our Grilled Gouda Sandwiches for a satisfying meal that can be prepared in about an hour.
INGREDIENTS conv. chart U.S. Metric
2 tablespoon(s) olive oil
1 clove(s) garlic, minced
1 1/2 cup(s) (about 1/2 bulb) chopped fennel
1 medium onion, chopped (about 1 cup)
2 can(s) (28-ounce) peeled whole tomatoes, drained, liquid reserved
1 tablespoon(s) lemon zest
1 tablespoon(s) chopped fresh rosemary
1/2 teaspoon(s) red-pepper flakes
1 teaspoon(s) light brown sugar
1/2 teaspoon(s) salt
1/4 cup(s) chopped fresh parsley
1 teaspoon(s) fresh thyme
1/3 cup(s) heavy cream
DIRECTIONS
1. Make the soup: Pour oil in a large Dutch oven and heat over medium-high heat. Add the garlic and cook until softened -- about 2 minutes. Add the fennel and onions and cook until onions are translucent -- about 5 more minutes. Add the tomatoes, zest, rosemary, and pepper flakes and cook for 5 minutes. Add the reserved tomato liquid, 2 cups of water, sugar, and salt. Reduce heat to low, cover, and simmer until fennel is very tender -- about 45 minutes.
2. Finish the soup: Transfer the soup (in small batches) to a blender or food processor and purée until smooth. Add the parsley and thyme to the last batch and purée until smooth. Return the soup to the Dutch oven and stir in the heavy cream. Ladle hot soup into bowls and serve immediately.
http://www.countryliving.com/recipefinder/tomato-fennel-soup-3645
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