Sausage with Stew Carmalised Fennel, Roasted Garlic, Cannelloni Beans and Juicy Tomatoes.

While spring is currently on hold, we thought we would share this gorgeous recipe by @thesaltychilli. Full of flavour, healthy, and won’t break the bank either.

Sausage with Stew of Carmalised Fennel, Roasted Garlic, Cannelloni Beans and Juicy Tomatoes.


Serves 2

1 package British Sausage

2 Tspn Fennel Seeds

1  Garlic Bulb + 1 Tsp EVOO

1 Fennel Bulb sliced thinly

1 Medium Onion sliced thinly

1 Can (any)white beans

250 ml chicken stock

3 vine tomatoes

1 Tbsp EVOO divided

Splash of vinegar


Roast the garlic by cutting the top off of the bulb, drizzling oil in, wrapping in foil and putting in a 200 degree oven for 30 minutes, uncover and cook for an additional 5.

Slice the tomatoes and salt with Maldon salt, set aside.

Toast fennel seeds in a pan and set aside.

Heat 1/2 Tbsp oil and brown the sausages all over, set aside. Add remaining oil and cook the fennel and onion until lightly caramelised, about 10-12 minutes.

Add the beans, fennel seeds,  the garlic (squeezed out) and stock, add a small splash of vinegar and  cook reducing on a medium simmer  for 10.

Nestle the sausages back into the stew, cover and simmer on low for an additional 10.

Drizzle a little oil onto the tomatoes and toss- plate them then ladle the stew over and serve sausages on top.

 For more recipes, click here to visit Jenny's Instagram. For the sausages to use in this recipe, click here