Yield 4-6
This dish is all about the simplicity of the ingredients. Please use regular Italian style sausage. You don't want spicy, since it will overwhelm the delicacy of the olives. And since the only other ingredient is olives you want to make sure you get the big, green sweet ones from Puglia. They are called Bella di Cerignola and if you can't find them in your local market, have a look online.
Pour the olive oil into a 10 to 12 inch diameter frying pan. Heat over medium heat.
Using a fork or a sharp knife, poke holes all over the sausages (this will let the fat drain out, and make sure the sausages don't burst while cooking), and place them in the pan with the oil. Brown well on all sides, turning to make sure you get all the sides.
Once browned, remove the sausages to a plate.
If the sausages have given up a lot of oil, remove all but 1 tablespoon, but be carful to leave the browned bits in the pan. Add the chopped onions to the pan, turning the heat down to medium low. Add 1/2 teaspoon of salt, and using a wooden spoon, stir the onions,scraping up the bits of browned sausage at the bottom of the pan, to deglaze. Cook the onions until tender, but do not let brown, about 8 minutes.
Add the fennel seeds and cook a few more minutes. Add back the sausages and the olives, and the wine. Bring to a simmer and cook, covered, for 10 minutes.
Take the cover off, and cook off any left over wine.
This is meant to be part of an antipasto buffet, so cut the sausages in half or into thirds (bite sized pieces). This dish can be served warm or at room temperature.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2020/01/sausage-olives-ariccia/