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

⭐ great taste® 2022

Italian or more specifically Tuscan-inspired, this recipe allows the classic pairing of pork* and fennel seed to shine. With a hit of garlic, this deceptively simple combination is perfect for an authentic Bolognese sausage ragu with tagliatelle and Parmesan, but also great crumbled onto a pizza. One of our bestselling sausages.

Chef Valentine Warner says:
"Swaledale are a fab band, dab hand at the sausage…sausages of the world actually. An understanding quite unlike any. In actual fact Jorge, our glorious leader,  just so happens to be a mad keen and very capable cook. Not surprisingly, these sausages are cracking.

Tuscan-style Pork, Fennel & Red Wine Sausages are most delicious when eaten with over-boiled potatoes then drained, a lot of taleggio then immediately beaten into them while hot, garlic and a little oil added too. Season well with salt and pepper and eat with the grilled sausages on top. Similar to pommes aligot and it's wise to take on such richness with a small glass of red wine.

Cooked in red wine with a little onion, tomato, vinegar and good black olives and the sausages would do well served on wet polenta.

With pot roast game such as pigeon or perhaps with hare or braised wild boar they would be a tremendous accompaniment when dished onto a rich polenta on a cold winter's night."

great taste® commented:
"Skin is there to be a vessel to carry the meat but is good quality and not intrusive, adding to the pleasurable experience of eating the sausage. Texture is firm and meaty, with little bread or other rusk, but enough to hold moisture - and doesn't detract from the meatiness. Initial aroma is light and not obviously fennel, but on first bite the fennel is front and centre - but is not intrusive or too lingering.

Big, chunky sausages with a pleasingly coarse texture. These sausages have an appealing homely rustic look and pleasing meaty aroma. The fennel adds a good sweet clean herbaceous note that balances well with pork and it has been well seasoned with just enough salt and a generous amount of pepper. The skin is not too firm and easy to bite and the coarse sausage meat adds a nice rustic feel."

*Our Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and settle in a generous and delicious outer layer. Whilst the Tamworth is particularly well known for its superb bacon, the Middle White, due to its robust flavour, is the only British breed dedicated purely to fresh, uncured pork. Shoulder and belly are our preferred cuts providing just the right fat content for a really succulent sausage. Also available as seasoned sausagemeat.