1 tablespoon (15 ml) olive oil

1 lb (454 g) chorizo (Portuguese sausage), cut into 1/2-inch (1-cm) slices

1 teaspoon (5 ml) fennel seeds

1/2 cup (125 ml) white wine

In a skillet, heat the oil. Add the sausages and sauté for about 2 minutes per side over medium heat. Add the fennel seeds and deglaze with the wine.

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