Bratwurst with Fennel, Olives and Oranges

Directions

• Cut each fennel bulb lengthwise through the core into 8 wedges, do not remove core. Set aside. Cut and peel away pith from oranges. Using a paring knife, cut the segments of each orange over a bowl. Squeeze remaining juice from what’s left of each orange, you need 2 Tablespoons fresh OJ. Set Aside. Cut the segments in half and place in another bowl.
• Brings brats and 1/4 cup water to a simmer in a 12 inch skillet over medium heat. Cover and cook until brats register about 135 degrees when stuck with an instant read digital thermometer, about 5-7 minutes.
• Uncover and using a paring knife, pieces each brat in 8 to 10 places to release fat and juices. Continue to cook, uncovered, stirring occasionally. Once the bottom of the pan starts to darken, about 2-4 more minutes, remove brats to a cutting board.
• Add wine, 1 Tablespoon oil, salt, pepper, and remaining 1 3/4 cups water to the empty skillet. Stir, scraping up any brown bits from the bottom, Add fennel wedges cut side down. Add the olives and bring to a boil over medium high heat. Adjust heat to maintain simmer, cover and cook until fennel is tender about 10-12 minutes. Flip wedges and continue to cook uncovered, until liquid is reduced by half, 5 to 7 minutes more.
• While fennel cooks, add 2 teaspoons fennel fonds, vinegar, cornstarch, honey and remaining 5 teaspoons oil to reserved oj and whisk together.
• Return brats to pan and nestle links between fennel. Cover and continue to cook until brats register 160 about 7-12 minutes. Transfer brats to a cutting board. Cut each link into thirds.
• Whisk oj mixture to recombine, then add to skillet. Cook, stirring constantly, until sauce is thick and glossy, about 1 minute. Off the heat season with salt and fresh ground pepper. Divide fennel and sauce between 4 plates, Top with brats and orange segments. Garnish with remaining fennel fonds and serve.