White Beans and Pork Sausage with Pistachio-Lemon Crumble

1. Preheat oven to 425. Using a vegetable peeler, remove wide ( 3 X 1/2 inch) strips of peel from half of lemon; set aside. Juice lemon; set aside 3 tablespoons juice. Reserve any extra for another use. 2. Heat 3 tablespoons oil in a deep, large ovenproof skillet over medium-high. Add onion and fennel, cut sides down. Cook, undisturbed, until cut sides are browned, 5-8 minutes. Transfer vegetables, browned sides up, to a plate. Reduce heat to medium, add brats and 1 tablespoon oil, cook till browned on 2 sides (2-3 minutes per side. Transfer to plate with fennel and onions. 3. Add lemon peel strips, garlic, and chile to skillet. Cook, stirring constantly, until fragrant, about 1 minute. add wide to skillet, stirring and scraping bottom of skillet using a wooden spoon or silicone spatula to loosen browned bits. Bring wine mixture to a simmer over medium; simmer, stirring occasionally, until wine is reduced by half, about 3 minutes. 4. Stir in beans, broth, and 1/2 teaspoon salt. Bring to a simmer over medium-high, stirring occasionally. Simmer, stirring occasionally and smashing about one-third of beans using back of a spoon, until bean mixture is somewhat creamy but still loose and brothy, 3 to 5 minutes, adjusting heat as needed to maintain a simmer. Stir in 1 tablespoon lemon juice and 1 tablespoon oil. Remove from heat. Nestle sausage mixture into skillet. 5. Bake until bean mixture is bubbly and a thermometer in the cent of sausages registers 160, 12 to 15 minutes. 6. Meanwhile, stir together pistachios, herbs, remaining 1/4 cup oil, remaining 2 tablespoons lemon juice, and remaining 1/2 teaspoon salt in a small bowl. Remove skillet from oven, let cool 5 minutes. Spoon half of pistachio mixture over bean mixture; reserve remaining to serve alongside.