Salsiccia con i Finocchietti

Prepare the wild fennel fronds and tender stems by cleaning them thoroughly and chopping them into small pieces.

Heat the extra-virgin olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat.

Add the fresh Italian pork sausage pieces to the pan and brown them well on all sides. Remove the fresh Italian pork sausage from the pan and set aside, leaving any rendered fat in the pan.