Recipes, Sausage Recipes

Fennel sausage recipe w/ white beans & chard

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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’s best enjoyed with a robust glass of red wine in hand, the kind of meal that wraps itself around you like a thick jumper. While it’s 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 when you’re in need of a little edible cheer.

Serves 2-4

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, 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.