I’ve been cooking since I was 13 years old and figure that my meal count is somewhere north of 10,000. At times, it feels like I’ve made it all! But then I stumble across a recipe that grabs my attention—often because of a familiar ingredient used in a new-to-me way. When planning dinner, I don’t often think about fruit. But it can be a delight in the right dish. Case in point: Jammy Skillet Sausages with Blackberries and Fennel. 

Featured Recipe

Sweet-tart berries are an especially good option because they quickly shed their juices. Nature’s secret sauce. Start by browning Italian sausages (hot or sweet) in a skillet. Nestle fennel wedges in between the links, add chicken broth, cover, and cook until the sausage reaches an internal temp of 160 degrees. By this time, the fennel will be soft and creamy, and those licorice notes will have faded, leaving behind gentle sweetness.

Transfer the sausage and fennel to a plate, add shallot, balsamic, and honey to the pan, and simmer until syrupy. In go the blackberries (a whopping 2 cups), and in just a few minutes they will have softened. (Mashing the juicy berries with a fork helps this process along.) Slide the sausages and fennel back into the pan, garnish with chopped fennel fronds, and adjust the seasonings—I like a lot of black pepper here. Add crusty bread, and dinner is served. 

I really appreciate a dish that surprises me. I’m guessing you will too. And if you serve fruit for dinner, chocolate is the logical dessert, right?

P.S. Have something you’d like me to write about? Drop me a line at [email protected].

I’ll be back in your inbox on Sunday. Until then, here are some suggestions for the days ahead.