Potatoes with chicken sausage in a frying pan

Ingredients:

• 0.5 kg small red potatoes, cut into 4 pieces
• 1 package (340 g) smoked chicken sausages with apple, cut into 2.5 cm pieces.
• 3 tbsp. l. olive oil
• 2 onions, thickly sliced
• 2 fennel roots, trimmed, quartered and thickly sliced, greens set aside
• 1 tbsp tomato paste
• 2 tablespoons apple cider vinegar
• 1 tbsp. honey

Preparation:

1. Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until golden brown, about 2 minutes. Transfer to a plate with a slotted spoon.
2. Add the potatoes to the pan and cook until lightly golden brown, 3-4 minutes. Add the onion and fennel root and stir to evenly distribute the ingredients; season with 1/2 teaspoon salt and a small amount of ground black pepper. Cook, stirring occasionally, until the onion and fennel begin to soften, 4-5 minutes.
3. Clear a space in the center of the skillet and add the tomato paste. Cook, stirring, until the paste darkens slightly, about 1 minute. Add 1 cup of water and stir everything together. Reduce the heat to medium-low, cover, and simmer until the vegetables are tender, 7-8 minutes.
4. Return the sausage to the pan, adding the vinegar and honey. Cook over low heat until the liquid thickens and forms a glaze, about 2 minutes. Season with salt and pepper to taste. Divide among plates and garnish with fennel fronds.