Recipes, Sausage Recipes

Fennel sausage w/ white beans & chard

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

Fennel sausage w/ white beans & chard

Fennel sausage w/ white beans & chard

Recipe by

Serves 2-4


  • 480g Tuscan-style Pork, Fennel & Red Wine Sausages

  • 3 tbsp extra virgin olive oil plus a little extra

  • 1 small onion, finely chopped

  • small pinch of dried oregano

  • 4 cloves of garlic

  • scant tsp dried chilli flakes

  • ¼ tsp ground cinnamon

  • half a tin of whole plum tomatoes drained of their juice

  • water

  • juice from half an unwaxed lemon

  • a large handful of chard, roughly chopped  

  • 1 tin of white cannellini beans

  • salt and pepper

  • stale bread, optional

  • Parmigiano-Reggiano or pecorino


  • Heat the olive oil in a medium-sized heavy casserole on the stove top.
  • Add in the onions with the oregano, cinnamon, chilli flakes and then cook gently until the onion is just softened.
  • Remove the skins from each sausage, and break into pieces.
  • 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.
  • 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.
  • Simmer gently for 20 minutes before adding the beans.
  • Stir in the chard and cook until relaxed. 
  • Season with salt and pepper and enough lemon juice to sharpen the soup.
  • Spoon into bowls over stale bread and then complete with a good lick of olive oil and an enthusiastic grating of parmesan or pecorino.