Get ready for a mouthwatering Cider Braised Sausage and Fennel low carb recipe that you can whip up in a single skillet with ease.
This Cider Braised Sausage and Fennel recipe is sponsored by our friends at Kiolbassa Smoked Meats.
We absolutely love fennel. It's one of our favorite side dishes, and with only 3.5 grams of carbs per cup, it's really a great keto-friendly vegetable. Multiple times per week, you can find us roasting it with fresh citrus, spicy peppers, and a good glug of olive oil. Roasted fennel pairs well with our favorite Roasted Garlic Smoked Sausage from Kiolbassa. It's just a match made in heaven.
Jump to:
- Chef's note
- Ingredients for this Keto Sausage Fennel recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make this Sausage and Fennel recipe: step-by-step guide
- How to make it healthier
- Time-saving tips
- What can i prepare ahead of time
- Serving size suggestions
- Nutritional facts
- Leftover storage
- Recipe wrap-up and conclusion
- LOOKING FOR OTHER RECIPES MADE WITH KIOLBASSA SMOKED MEATS DELICIOUS SAUSAGES AND CHORIZO? CHECK THESE OUT ↓
- 📖 Recipe
Chef's note
Don't be afraid to experiment with the flavors and aromatics in this recipe to suit your taste. For example, if you're looking for a Mediterranean twist, try adding dill, oregano, or fresh parsley.
These herbs really bring out the flavor of the fennel.
In addition, you can always opt for a different meat, like pork and chicken, or if you're looking for a vegetarian option, you can make this recipe with chickpeas.
Ingredients for this Keto Sausage Fennel recipe
Ingredient substitutions
Additional ingredients
Cooking tools required
To make this Sausage Fennel recipe
Tools substitute options
How to make this Sausage and Fennel recipe: step-by-step guide
Fire up your stovetop and grab a cast-iron skillet - it's time to get cookin'!
- First, grab your trusty 10” or larger cast-iron skillet and place it over medium-high heat. Once the skillet is nice and hot, drizzle in 1 tablespoon of oil and watch it sizzle.
- Now, it's time to add the star of the dish - the sausages! Brown them for 3-4 minutes per side until they're beautifully browned and crispy. Once they're done, set them aside on a plate while you move on to the next step.
- Next up, it's time to add the remaining oil to the pan and watch it heat up to the perfect temperature. Working in batches, add the fennel to the pan in a single layer and brown for 3-4 minutes per side until they're golden and crispy. Once they're done, remove them from the pan and repeat with the remaining fennel. This step will give the fennel an extra boost of flavor and a buttery texture, which pairs perfectly with the juicy sausage.
- Now, it's time to bring it all together! Add all of the fennel and sausage back to the skillet, along with the dry hard apple cider, lemon rind, and juice. Give it a good stir and watch as the bright and aromatic flavors meld together to create a harmonious blend of flavors. Bring it to a boil, then reduce the heat and let it simmer, covered, for about 7 minutes. This step will give the fennel and sausage an extra boost of flavor and make them tender and juicy.
- Season it with a pinch of salt and pepper, remove the solids with a slotted spoon, and place them on a serving tray. Bring it to a boil until it's thickened and delicious, which should take about 5 minutes.
- Finally, pour the sauce over the sausage and fennel, and top it off with some freshly sliced Parmesan cheese.
There you have it - a delicious, easy-to-follow recipe that will impress your family and friends.
How to make it healthier
Time-saving tips
What can i prepare ahead of time
Serving size suggestions
Nutritional facts
- Calories: 384
- Fat: 30g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
Leftover storage
You can store your leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so on low heat to prevent overcooking the sausage and fennel.
When ready to eat, simply thaw the container in the fridge overnight, then reheat it on the stovetop or in the oven on low heat.
The flavors of this dish are even more pronounced the next day, so don't be afraid to make a big batch and enjoy it as a leftover meal!
You can freeze the leftovers for up to 3 months in a freezer-safe container or resealable bag.

Recipe wrap-up and conclusion
And there you have it, folks! Our delicious Cider Braised Sausage and Fennel recipe. This one-skillet wonder is bursting with flavor, thanks to the extra flavor boost from the Roasted Garlic Smoked Sausage.
What makes this recipe unique is the sweet and slightly licorice-like blend of flavors from the fennel and the bright flavors of fresh lemon juice and zest. Adding creamy Parmesan cheese takes this dish to the next level, creating a buttery flavor and creamy texture that will have you returning for seconds (or thirds).
This recipe incorporates healthy keto-friendly vegetables into your diet without sacrificing delicious taste. So give it a try, and let us know what you think!
Want to make this even better? Try adding a few roasted garlic cloves before serving.
LOOKING FOR OTHER RECIPES MADE WITH KIOLBASSA SMOKED MEATS DELICIOUS SAUSAGES AND CHORIZO? CHECK THESE OUT ↓










📖 Recipe

Cider Braised Sausage and Fennel
Ingredients
- 1 package Kiolbassa Roasted Garlic Smoked Sausages
- 2 fennel bulbs cut into ½ inch thick slices
- ¼ cup avocado oil divided
- ½ cup dry hard apple cider
- 1 lemon grated and juiced
- ¼ cup sliced Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Place a 10” or larger cast-iron skillet over medium-high heat. Drizzle in 1 tablespoon of oil and brown the sausages for 3-4 minutes per side until browned. Set aside.
- Add the remaining oil to the pan. When hot and working in batches, add the fennel to the pan in a single layer and brown for 3-4 minutes per side until golden. Remove and repeat with remaining fennel
- Add all of the fennel and sausages back to the skillet along with the cider, lemon rind, and juice and bring to a boil. Bring to a simmer, covered, for about 7 minutes. Season with salt and pepper and remove the solids with a slotted spoon and place on a serving tray. Bring the sauce to a boil until thickened, about 5 minutes.
- Pour the sauce over the sausage and fennel and top with parmesan to serve.
Brígida says
Excellent. I used a mix of Italian fennel sausage and bratwursts.
Albertina says
I tried it and it was very tasty. Thanks for sharing this delicious recipe.