Italian Sausages

Nutrition per serving

Calories 542 kcal
Protein 26.4 g
Carbs 16.3 g
Fats 42.4 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
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Login Olive Oil
Login Fennel Seed
Login Shallots
Login Garlic
Login Fresh Thyme
Login fennel, bulb
Login Celery
Login Courgette (Zucchini)
Login Cherry Tomatoes
Login Tomato Puree
Login Chicken Stock (salt reduced)
Login Parsley
Login Italian Pork Sausage


1.     Shallot, fennel bulb, celery, courgette should be roughly diced. Roughly chop garlic clove and parsley leaves. Place Chipolatas on a grill pan and cook in a pre-heated grill for about 5 minutes on each side. Ensure cooked through by testing.
2.     At the same time as chipolatas are cooking, heat the oil in a large saucepan and fry the fennel seeds for about 20 seconds. Add the shallots, garlic, thyme, fennel, celery and courgette and then stir-fry until they just start to soften. This takes around 2 minutes.
3.     Add the tomatoes and the tomato puree and stir for another minute.
4.     Add chicken stock and bring to the boil, then reduce to a simmer.
5.     Place the cooked chipolatas into the pan and allow to bubble for a minute.
6.     Finally add the parsley and stir through then serve.


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