Take some plain pork sausages, and gently pan-fry them (low heat, over a long time - browning rather than charring) in a little olive oil and a generous sprinkling of fennel seeds.

That's it really The idea is that the juices from the sausages combine with the fennel and olive oil to produce a nice coating for the sausages, which gradually browns and sticks the fennel to the skins. Mmmmmmm .........

I discovered this a few hours ago while trying to think of something to do with a bunch of pork sausages, given the dismal weather (I originally had a barbeque planned). Just prior to posting this, I did a quick Google search and discovered that fennel is a popular ingredient to combine with Pork - so much so that I'm convinced I'd heard of the combination before, and filed it away in my subconscious for a rainy day (quite literally).