Recipes, Sausage Recipes

Fennel sausage w/ white beans & chard

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Scurried together relatively quickly, this is a heartening supper to be accompanied with a glass of red wine.

Serves 2-4

Ingredients

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Directions

  1. Heat the olive oil in a medium-sized heavy casserole on the stove top.
  2. Add in the onions with the oregano, cinnamon, chilli flakes and then cook gently until the onion is just softened.
  3. Remove the skins from each sausage, and break into pieces.
  4. Add in the broken-up sausage pieces and continue to cook with the onions until the sausages just start to catch. Stir in the garlic and cook for a minute or so more.
  5. Add the tomatoes and bash them up a bit and as the mix all starts to appear ‘dry’ again add enough water that it comes an inch above the mix.
  6. Simmer gently for 20 minutes before adding the beans.
  7. Stir in the chard and cook until relaxed.
  8. Season with salt and pepper and enough lemon juice to sharpen the soup.
  9. Spoon into bowls over stale bread and then complete with a good lick of olive oil and an enthusiastic grating of parmesan or pecorino.

Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.