Ingredients

• 4 (5-to 6-ounces) fresh pork sausages
• 1/3 cup water
• 3/4 cup chopped sweet onion
• 1 medium fennel bulb, chopped
• 1 cup grape tomatoes (5 oz)
• 2 ears corn, kernels cut from cob
• 1/4 cup coarsely chopped dill

Instructions

1. Prick sausages a few times. Simmer with water in a 12-inch heavy skillet, covered, over medium heat 7 minutes. Uncover and cook, turning occasionally, until water has evaporated and sausages are well browned and cooked through, 7 to 10 minutes more. (You may need to add 1 tablespoon oil to skillet, depending on sausages.) Transfer sausages to a plate and pour off all but 1 tablespoon fat from skillet if necessary.
2. Cook onion, fennel, and tomatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper in skillet over medium heat, stirring and scraping up brown bits, until onion and fennel are crisp-tender and tomatoes are soft and beginning to burst, about 7 minutes. Add corn and dill and sauté 2 minutes.
3. Slice sausages and serve with vegetables.