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Pair with Blackstone Syrah


1 pound Andouille sausage
2 large sweet potatoes, chopped
1 fennel bulb, chopped
2 fennel stalks, chopped
3 large leeks, chopped
2 cloves garlic, diced
2 tablespoons olive oil
2 cups dry white wine
2 cups chicken broth
1 teaspoon anise seed
Handful of fennel leaves (for garnish)
Salt and pepper, to taste


Heat a large saucepan to medium-high.

Cook fennel, leeks, and garlic in olive oil for 2-3 minutes, until slightly tender.

Add sausage and sweet potatoes and cook for another 5 minutes, until sausage has browned.

Add wine, broth, and anise seed and bring to boil, then reduce heat and simmer (covered) for 30-45 minutes, until vegetables are tender.

Season with salt and pepper; garnish with fennel leaves.