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Pan fried Sicilian Pork Sausage with fennel

Pan fried Sicilian Pork Sausage

Not available A quick and delicious meal: Pan fried Sicilian Pork Sausage with fennel!

Course Main
Cuisine Italian
Cook Time 20 minutes
Total Time 20 minutes
Servings 4
Author Manuela Zangara


  • 500 gms – 1.1 lbs. Sicilian fennel pork sausage
  • 80 ml – 1/3 cup white wine
  • Water


  1. Roll the sausage and put it in a frying pan.
  2. Add water until you cover ¾ of the sausage and put it on a medium fire. Let it cook, flipping it around until the water has completely evaporated and the sausage is cooked through. While it cooks, prick the fatty pockets with a skewer to get rid of some of the fat (this will help “frying” the sausage as well). Be careful: the fat makes a “geyser” effect and it is hot!
  3. When the water has completely evaporated, increase the flame and add the white wine/ Fry the sausage on both sides until the wine has dried out completely and the sausage has turned a nice brown colour.
  4. Serve warm with some baked potatoes!