Jeff utilizes whole sausage for a remarkable muffuletta with fennel and grapes!
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Sausage Muffuletta with Grapes and Fennel
DISH THANKS TO JEFF MAURO
Level: Easy
Overall: 1 hr
Active: 35 minutes
Yield: 6 to 8 servings

Ingredients

2 tablespoons olive oil
One 2-pound coil hot Italian sausage, skewered twice to make an X.
2 fennel bulbs, leaves eliminated, sliced in half and after that sliced frond to root into 1/4-thick-slices.
Kosher salt and freshly ground black pepper.
1 1/2 cups red seedless grapes.
1/4 cup balsamic vinegar.
4 sprigs fresh thyme.
1 big fresh sesame seed boule (round Italian loaf), halved horizontally and warmed.
One 6- to 7-ounce small jar green olive tapenade.
4 ounces collapsed feta cheese.

Directions.

Preheat oven to 425 degrees F.

Heat olive oil in a braiser over medium-high heat. Add sausage and cook, without moving, up until golden brown, 4 to 5 minutes. Flip and brown on other side, another 4 to 5 minutes. Thoroughly remove sausage and add the fennel to the pan, and season with salt and pepper. Let cook until a little softened, 2 to 3 minutes, then add the grapes, balsamic and thyme. Cook, stirring periodically, until fennel is softened and the balsamic is reduced, about 5 minutes. Location the sausage on top of the grape mixture.

Transfer to the middle rack of the oven and roast until sausage signs up 160 to 165 degrees F, 15 to 20 minutes. Get rid of sausage carefully and get skewers.

Scoop out the inside of the bottom of the boule. Spread some tapenade in the hollow, then fill with the fennel-grape mixture. Place sausage on the top and sprinkle the feta over everything. Spread more tapenade on the top half of boule and close the sandwich. Cut into wedges and serve immediately, or wrap in butcher paper or a big napkin to enjoy later on.

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Jeff Mauro's Sausage Muffuletta with Grapes and Fennel|The Kitchen area|Food Network.

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