Fennel, Sausage and Bean Casserole

This is a very old article. It has been imported from older blogging software, and the formatting, images, etc may have been lost. Some links may be broken. Some of the information may no longer be correct. Opinions expressed in this article may no longer be held.

This recipe is ideally made with plain pork sausages, or pork & leek. Try to avoid overly seasoned sausages. If peeling the tomatoes is too much bother, using half a tin of tomatoes would probably work fine.


  • 4 Sausages
  • 2 × 440g tins of cannellini beans, drained
  • ¼—¾ bulb of fennel
  • 4 medium tomatoes
  • 300 mL chicken stock
  • olive oil


Submerge the tomatoes in boiling water. Simmer until their skins split. Remove the tomatoes from the pan and run under cold water. Peel their skins off and chop the tomatoes.

Grate the fennel with a cheese grater, or chop very finely.

Chop each sausage into 6—8 segments. The skin may tear or come loose — discard any loose bits of sausage skin.

In a casserole dish, heat a generous amount of olive oil. Fry the chopped sausages, stirring continuously to prevent them from sticking. Cook for 5—10 minutes, until they are browned.

Add the beans, tomatoes, fennel and stock. Stir until well mixed. Simmer gently for about 30 minutes.

Serve with focaccia or a similar bread.