Sausage Recipes

Fennel Sausage with White Beans & Chard

By

My fennel sausage recipe is one of those dishes that can be thrown together relatively quickly, yet still delivers a comforting, hearty supper, perfect for when you’re after something warming but unfussy. It is best enjoyed with a robust glass of red wine in hand, the sort of meal that wraps itself around you like a thick jumper.

Whilst it is perfectly suited to the darker months, when the cold starts to bite and the nights draw in, I find its richness and warmth equally comforting at any time you’re in need of a little edible cheer.

Serves: 2-4

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

Method

  1. Heat the olive oil in a medium-sized heavy casserole on the stovetop.
  2. Add the onions, oregano, cinnamon, and chilli flakes, and cook gently until the onions are just softened.
  3. Remove the skins from the sausages and break them into pieces.
  4. Add the sausage pieces to the onions and continue cooking until the sausages begin to brown slightly.
  5. Stir in the garlic and cook for another minute or so.
  6. Add the tomatoes and crush them slightly. As the mixture begins to look ‘dry,’ add enough water to come about an inch above the ingredients.
  7. Simmer gently for 20-minutes before adding the beans.
  8. Stir in the chard and cook until it wilts.
  9. Season with salt, pepper, and enough lemon juice to brighten the soup.
  10. Ladle into bowls over stale bread, finishing with a generous drizzle of olive oil and a hearty grating of Parmesan or Pecorino.

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Valentine Warner is a chef, food writer, broadcaster and business owner with a deep-rooted interest in nature, travel and provincial food. He describes his cooking style as “International Grandmother,” blending a strong sense of storytelling with an infectious love of cookery.

Val has a deep respect for ingredients, both wild and cultivated, and an instinctive ability to turn whatever’s available into something hearty, wholesome and satisfying. A firm advocate of native food sources, he shares common ground with Swaledale in championing meat that is flavourful, ethical and high welfare.

Originally trained as a portrait painter, Val has authored five cookbooks, run his own catering company, and is co-owner of Taqueria, a well-loved Mexican café in West London. He is also a partner in Hepple Distillery in Northumberland and Holmen Lofoten, a hotel on Arctic Norway’s Lofoten islands.

Instagram

  • Filmed on a blustery day at the Harewood House estate, Ellen talks us through the Highland cattle and the wider farming approach shaping the land here. These short films look at how the estate is guiding the land back towards what it once was, using the right livestock for the right terrain and allowing systems to work with the landscape rather than against it. Hardy cattle, able to outwinter on pasture alone, reduce the need for inputs and bring a different kind of balance to the farm. For chefs, this is where the story begins. The flavour comes later, but it is built here, in the fields, through decisions made over time rather than in a single season. It is a strong example of thoughtful farming, where lower inputs and careful management can support both the land and a sustainable margin, all driven by a clear intention to make the estate work for nature as much as it does for people.
  • We love it when a plan comes together! And this little project with @llewelynslondon provides a great example. It all started with a trip up to Swaledale HQ, to see the butchery and meet the team; bacon, black pudding and egg baps were laid on fo breakfast. Then it was off to see one of our network of farmers; Jim Mallender, over in Thornton in craven. Jim and his family showed us round and held a sort of farming Q&A. Then we cooked some cuts on a bbq and sampled the llewelyns take on a hotpot. Truly bringing farmers and chef together and a wonderful day for all involved. Off the back of the visit a special dinner an d a three course menu of dreams. It celebrates not just our produce and their cooking but also the 6 beautiful years that head chef michael (@skinnylittlefatman) has spent at the helm of this charming restaurant. We are extremely excited to eat and drink tonight to celebrate all those things.
  • There might not be a food that is more of this generation than fried chicken. It’s eminently Instagram-able (or TikTok-able depending on your age), malleable to various cuisines and extremely delicious. Plus, it has just the right amount of technique, if you know what I mean. The sort of thing that, if you’re not giving it the requisite thought and attention, can be a bit ropey. No danger of that here though… @Grylos has given it the Swaledale treatment, i.e. keeping it simple, making it delicious and showing off our incredible meat. So, with no more than a saffron aioli, some shredded iceberg and a few sliced pickles, this is the fried chicken burger of dreams! Oh, sorry, nearly forgot the crispy chicken skin – told you there was just the right amount of technique. There are few things that we would want to munch down for lunch more than one of these bad boys. Give ‘em a whirl!
  • Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
  • March sits between seasons. Winter has not quite loosened its grip, and there is still time, and need, for fortifying pleasures. A bowl of chicken broth is one of them. It begins with a proper chicken stock. Just bones and time in the pot, slowly giving up their flavour until the liquid runs clear and deeply savoury. If you watched our earlier film on how to break down a whole chicken, this is where the rest of it finds its purpose. From there the broth is built. Pearl barley for substance. Cavolo nero and turnips for the season. Simple things, allowed to do their work in good stock. Just before serving, a small splash of oloroso lifts the whole bowl.
  • British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
  • On a recent trip down to London we spent time in some very good kitchens, talking to serious chefs, and the conversation kept returning to farming. Not trends or noise, but where the beef is truly coming from. We kept bringing up the work at the Harewood House estate. It is a project we intend to give real focus to this year, because what has been achieved there, and what continues to develop, deserves attention. On a recent visit we walked the fields with Ellen, spending time with the Highlands that many walkers know from the estate’s mires, quietly becoming unlikely stars of TikTok. Beautiful cattle, carefully and thoughtfully managed. They have been fully outwintered and fed only on pasture. Stock levels are low, grazing is controlled, and the result is clear in their condition. This beef is now heading into some of the most loved kitchens in the country and the response is and feedback is very good. A short film will follow, but for now it is worth recognising the work. We look forward to sharing more from Harewood in the months ahead.
  • It’s easy to become disconnected with the restaurants and kitchens where our meat ends up being prepped, cooked and served. Whilst Instagram can give us a certain understanding of how the food looks; we all know that there is no substitute for experiencing it first-hand. And that is what we had the pleasure of doing this week at the Canton Arms. One of London’s great pubs and one of our oldest, most significant customers. We have been suppling them with exceptional meat since nearly the very beginning of the Swaledale journey. Last night was a moment to celebrate that relationship in all its glory; our meat and their cooking and outstanding hospitality coming together for what was a grand evening. We ate, we drank, we chatted in a room that was alive. Long may dining rooms like this thrive and continue to provide people with a space to consume food, booze and hospitality in such a joyous way. It was a special night for us, and we hope for everyone who was there. Thanks to @chargieb , @cantontrish, @petea25 and the @cantonarms team for being total legends xx Ps sorry for not getting any decent pics of the food! Was having too much fun.
@swaledalebutchers
@swaledalebutchers
•
Follow
Filmed on a blustery day at the Harewood House estate, Ellen talks us through the Highland cattle and the wider farming approach shaping the land here. These short films look at how the estate is guiding the land back towards what it once was, using the right livestock for the right terrain and allowing systems to work with the landscape rather than against it. Hardy cattle, able to outwinter on pasture alone, reduce the need for inputs and bring a different kind of balance to the farm. For chefs, this is where the story begins. The flavour comes later, but it is built here, in the fields, through decisions made over time rather than in a single season. It is a strong example of thoughtful farming, where lower inputs and careful management can support both the land and a sustainable margin, all driven by a clear intention to make the estate work for nature as much as it does for people.
3 days ago
50
View on Instagram |
1/8
@swaledalebutchers
@swaledalebutchers
•
Follow
We love it when a plan comes together! And this little project with @llewelynslondon provides a great example. It all started with a trip up to Swaledale HQ, to see the butchery and meet the team; bacon, black pudding and egg baps were laid on fo breakfast. Then it was off to see one of our network of farmers; Jim Mallender, over in Thornton in craven. Jim and his family showed us round and held a sort of farming Q&A. Then we cooked some cuts on a bbq and sampled the llewelyns take on a hotpot. Truly bringing farmers and chef together and a wonderful day for all involved. Off the back of the visit a special dinner an d a three course menu of dreams. It celebrates not just our produce and their cooking but also the 6 beautiful years that head chef michael (@skinnylittlefatman) has spent at the helm of this charming restaurant. We are extremely excited to eat and drink tonight to celebrate all those things.
6 days ago
50
View on Instagram |
2/8
@swaledalebutchers
@swaledalebutchers
•
Follow
There might not be a food that is more of this generation than fried chicken. It’s eminently Instagram-able (or TikTok-able depending on your age), malleable to various cuisines and extremely delicious. Plus, it has just the right amount of technique, if you know what I mean. The sort of thing that, if you’re not giving it the requisite thought and attention, can be a bit ropey. No danger of that here though… @Grylos has given it the Swaledale treatment, i.e. keeping it simple, making it delicious and showing off our incredible meat. So, with no more than a saffron aioli, some shredded iceberg and a few sliced pickles, this is the fried chicken burger of dreams! Oh, sorry, nearly forgot the crispy chicken skin – told you there was just the right amount of technique. There are few things that we would want to munch down for lunch more than one of these bad boys. Give ‘em a whirl!
2 weeks ago
645
View on Instagram |
3/8
Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
@swaledalebutchers
@swaledalebutchers
•
Follow
Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
3 weeks ago
52
View on Instagram |
4/8
@swaledalebutchers
@swaledalebutchers
•
Follow
March sits between seasons. Winter has not quite loosened its grip, and there is still time, and need, for fortifying pleasures. A bowl of chicken broth is one of them. It begins with a proper chicken stock. Just bones and time in the pot, slowly giving up their flavour until the liquid runs clear and deeply savoury. If you watched our earlier film on how to break down a whole chicken, this is where the rest of it finds its purpose. From there the broth is built. Pearl barley for substance. Cavolo nero and turnips for the season. Simple things, allowed to do their work in good stock. Just before serving, a small splash of oloroso lifts the whole bowl.
3 weeks ago
952
View on Instagram |
5/8
British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
@swaledalebutchers
@swaledalebutchers
•
Follow
British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
4 weeks ago
601
View on Instagram |
6/8
On a recent trip down to London we spent time in some very good kitchens, talking to serious chefs, and the conversation kept returning to farming. Not trends or noise, but where the beef is truly coming from. We kept bringing up the work at the Harewood House estate. It is a project we intend to give real focus to this year, because what has been achieved there, and what continues to develop, deserves attention. On a recent visit we walked the fields with Ellen, spending time with the Highlands that many walkers know from the estate’s mires, quietly becoming unlikely stars of TikTok. Beautiful cattle, carefully and thoughtfully managed. They have been fully outwintered and fed only on pasture. Stock levels are low, grazing is controlled, and the result is clear in their condition. This beef is now heading into some of the most loved kitchens in the country and the response is and feedback is very good. A short film will follow, but for now it is worth recognising the work. We look forward to sharing more from Harewood in the months ahead.
On a recent trip down to London we spent time in some very good kitchens, talking to serious chefs, and the conversation kept returning to farming. Not trends or noise, but where the beef is truly coming from. We kept bringing up the work at the Harewood House estate. It is a project we intend to give real focus to this year, because what has been achieved there, and what continues to develop, deserves attention. On a recent visit we walked the fields with Ellen, spending time with the Highlands that many walkers know from the estate’s mires, quietly becoming unlikely stars of TikTok. Beautiful cattle, carefully and thoughtfully managed. They have been fully outwintered and fed only on pasture. Stock levels are low, grazing is controlled, and the result is clear in their condition. This beef is now heading into some of the most loved kitchens in the country and the response is and feedback is very good. A short film will follow, but for now it is worth recognising the work. We look forward to sharing more from Harewood in the months ahead.
@swaledalebutchers
@swaledalebutchers
•
Follow
On a recent trip down to London we spent time in some very good kitchens, talking to serious chefs, and the conversation kept returning to farming. Not trends or noise, but where the beef is truly coming from. We kept bringing up the work at the Harewood House estate. It is a project we intend to give real focus to this year, because what has been achieved there, and what continues to develop, deserves attention. On a recent visit we walked the fields with Ellen, spending time with the Highlands that many walkers know from the estate’s mires, quietly becoming unlikely stars of TikTok. Beautiful cattle, carefully and thoughtfully managed. They have been fully outwintered and fed only on pasture. Stock levels are low, grazing is controlled, and the result is clear in their condition. This beef is now heading into some of the most loved kitchens in the country and the response is and feedback is very good. A short film will follow, but for now it is worth recognising the work. We look forward to sharing more from Harewood in the months ahead.
4 weeks ago
58
View on Instagram |
7/8
It’s easy to become disconnected with the restaurants and kitchens where our meat ends up being prepped, cooked and served. Whilst Instagram can give us a certain understanding of how the food looks; we all know that there is no substitute for experiencing it first-hand. And that is what we had the pleasure of doing this week at the Canton Arms. One of London’s great pubs and one of our oldest, most significant customers. We have been suppling them with exceptional meat since nearly the very beginning of the Swaledale journey. Last night was a moment to celebrate that relationship in all its glory; our meat and their cooking and outstanding hospitality coming together for what was a grand evening. We ate, we drank, we chatted in a room that was alive. Long may dining rooms like this thrive and continue to provide people with a space to consume food, booze and hospitality in such a joyous way. It was a special night for us, and we hope for everyone who was there. Thanks to @chargieb , @cantontrish, @petea25 and the @cantonarms team for being total legends xx Ps sorry for not getting any decent pics of the food! Was having too much fun.
@swaledalebutchers
@swaledalebutchers
•
Follow
It’s easy to become disconnected with the restaurants and kitchens where our meat ends up being prepped, cooked and served. Whilst Instagram can give us a certain understanding of how the food looks; we all know that there is no substitute for experiencing it first-hand. And that is what we had the pleasure of doing this week at the Canton Arms. One of London’s great pubs and one of our oldest, most significant customers. We have been suppling them with exceptional meat since nearly the very beginning of the Swaledale journey. Last night was a moment to celebrate that relationship in all its glory; our meat and their cooking and outstanding hospitality coming together for what was a grand evening. We ate, we drank, we chatted in a room that was alive. Long may dining rooms like this thrive and continue to provide people with a space to consume food, booze and hospitality in such a joyous way. It was a special night for us, and we hope for everyone who was there. Thanks to @chargieb , @cantontrish, @petea25 and the @cantonarms team for being total legends xx Ps sorry for not getting any decent pics of the food! Was having too much fun.
1 month ago
1514
View on Instagram |
8/8