1/2 teaspoon fennel seeds, plus more for sprinkling, optional
12 ounces fresh sausage, casings removed
3/4 cup breadcrumbs
1/4 cup finely chopped flat-leaf parsley
1 egg
Salt and pepper
8 pigeons or squab, feathered, gutted and rinsed well with water
4 bulbs fennel, halved, sliced 1/2-inch thick
3 tablespoons olive oil
Salt and pepper
I am told by the French that if you are eating anything that has wings, you are allowed to use your hands. In this case, the pigeons are so small, it is actually much easier!
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