Sausage and Summer Vegetable Saute

While I realize most of you are experiencing what we call "fall" at the moment, we San Franciscans are enjoying our indian summer. So, this is the recipe I tried last night from Epicurious via my iPhone app. I'm an idiot and forgot to take a picture, so here is what our plates looked like after dinner. It's a shame because this meal was quite lovely with the yellow corn and green dill. I'll take a photo next time I make it and update this post, but for now you'll just have to imagine it in your heads. It was a big hit in my house and incredibly easy to make.

Here's what you need:

4 fresh pork sausages (I used chicken sausage)
1/3 cup water
3/4 cup chopped sweet onion
1 medium fennel bulb, chopped
1 cup grape tomatoes (5oz)
2 ears corn (I used 2 cups of frozen corn)
1/4 cup coarsely chopped dill (don't cheat, has to be fresh)


Here's what you do:

Prick the sausages a few times then simmer in water in a 12-inch heavy skillet, covered, over medium heat 7 minutes. Uncover and cook, turning occasionally, until water has evaoprated and sausages are well bronwed and cooked through, 7 to 10 minutes more. Transfer the sausages to a plate and pour off all but 1 tablespoon fat from skillet if neccessary. (Since I used chicken sausages I really had no fat and had to add a little olive oil.)

In the same pan cook onion, fennel, and tomatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper over medium heat, stirring and scraping up brown bits, until onion and fennel are crisp-tender and tomatoes are soft and beginning to burst, about 7-10 minutes. Add corn and dill and saute 2 minutes.

I served the sausages whole with the vegetables on top.