Smoked Sausages

Pierce the lean turkey sausage casings in several places with the tines of a fork. Place in a bowl with the red wine and fennel. Let it sit in the refrigerator for at least 4-6 hours. After marinating: place the wine, fennel and sausage in a sauté pan. Bring to a boil and reduce heat to medium-high and cook until most of the wine is absorbed by the sausages, about 20- 30 minutes. Remove from heat and let cool. Pierce the casings of the smoked turkey sausage in several places with the tines of a fork. Place the sausage in a sauté pan.

Add the beer and the thinly sliced onion. Bring to a boil, reduce heat to medium-high and cook until most of the beer is absorbed and the onions are very soft, approximately 20 minutes. Remove from heat and set sausages aside. Discard the onions. Turn broiler on high. Place the smoked sausage on a foil-lined broiler pan. Blend the honey and the orange juice together and brush liberally on the smoked sausages.

Broil on one side until crispy, about one minute. Repeat on the other side. Remove from the heat and allow to cool. Refrigerate until 1/2 hour before serving. (allow 1/2 hour out of the fridge before serving to get to room temperature). To serve, slice each sausage link into 3-4 thick slices. Dip in the mustard of your choice.   

Yield: 4 servings