1. Heat a heavy saucepan, cast-iron skillet, or Dutch oven over medium-high heat. Once hot, add 2 tablespoons of olive oil.

2. Place the sausages in the skillet and cook, turning as needed until brown on all sides, 6-8 minutes. Once the sausage has browned transfer to a plate.

3. While the sausage cooks, cut the fennel in half from top to bottom, remove the core, and slice into ½-inch slices. Add the sliced fennel to the skillet, adding more olive oil if needed, and cook until the fennel begins to brown, 3-4 minutes total.

4. Add the minced garlic to the fennel and cook for 30-60 seconds, stirring constantly to prevent burning.

5. Add the chicken broth to the pan, stirring and scraping any browned bits from the bottom of the pan. Bring to a simmer, then reduce the temperature to low.

6. Place the sausages back in the pan, cover, and cook until the fennel is tender, 25-30 minutes.

7. To serve, place 1/4 cup of hummus on a plate then top with 1 sausage and a scoop of fennel. Drizzle pan drippings over the sausage, top with sprigs from the fennel fronds, and serve with a side salad.