Braised Fennel & Sausage with Smoked Paprika

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A dish of intentional depth where slow-cooked fennel and aromatic sausage create a symphony of savory notes. This mediterranean-inspired one pot ready in about 60 minutes pairs medium fennel bulbs, smoked paprika, sourdough bread for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium fennel bulbs
• 1 tsp smoked paprika
• 1 slice sourdough bread
• 12 oz chicken sausage
• 2 tbsp olive oil
• 3 garlic cloves
• 1/4 cup white wine
• 1 cup vegetable broth
• 1 tsp fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Trim fennel bulbs, cut into 1/2-inch wedges, and remove tough core; set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat, add sliced chicken sausage and cook for 5 minutes until browned on all sides, then remove and set aside.
3. Step 3: Add minced garlic to the same skillet and cook for 1 minute until fragrant, then add fennel wedges and cook for 4 minutes until slightly softened.
4. Step 4: Stir in 1 tsp smoked paprika and cook for 30 seconds until fragrant, then add 1/4 cup white wine and scrape up any browned bits.
5. Step 5: Return sausage to the skillet, add 1 cup vegetable broth and 1 tsp fresh rosemary, then bring to a simmer.
6. Step 6: Cover and cook for 20 minutes until fennel is tender and sauce has reduced to coat the back of a spoon, stirring occasionally.
7. Step 7: While cooking, pulse 1 slice sourdough bread into fine crumbs in a food processor, then toast in a dry skillet for 2 minutes until golden and crisp.