Entree: Switzerland – French Swiss – Longeole Genevoise (Geneva-style fennel-flavored pork sausage stew served with potatoes and greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 3 longeole sausages, approx. 6 oz (170 g) each
- 2 tbsp (30 g) unsalted butter
- 1 large yellow onion, about 200 g, thinly sliced
- 2 tbsp (12 g) fennel seeds, lightly crushed
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) low-sodium chicken or pork stock
- 1 1/2 lb (680 g) waxy potatoes (Yukon Gold or Charlotte), cut into large chunks
- 1 bunch Swiss chard or spinach, about 10 oz (300 g), stems trimmed and leaves roughly chopped
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) honey or a pinch of sugar (optional)
- Salt
- Freshly ground black pepper

Instructions

1. Parboil the potatoes in salted water until just tender, drain and keep warm. While potatoes cook, heat butter in a wide heavy pan over medium-high heat and brown the longeole sausages on all sides, 6–8 minutes; remove and keep warm. In the same pan reduce heat to medium, add the sliced onion and sweat until soft, then add the crushed fennel seeds and toast briefly until fragrant.
2. Deglaze with the white wine, scrape up any browned bits, add the stock and return the sausages to the pan. Cover and simmer gently 20–25 minutes until sausages are cooked through and the sauce has reduced slightly. Remove sausages, stir Dijon and honey into the sauce, adjust seasoning with salt and pepper, then return sausages and add the chopped Swiss chard to wilt briefly. Serve sausages with potatoes and spooned sauce over top.