Italian Regional Recipes Secondi Piatti: Meat, Fish, Eggs, Cheese

Pork Sausage with Fennel Seeds in Tomato Sauce

Pork sausage with fennel seeds cooked in tomato sauce In addition to eating it simply as it is, perhaps served with a few slices of bread or even making a stuffed sandwich, you can season pasta with the same tomato sauce and get two dishes.

Serves 4, Preparation 10 mins, Cooking approx 40 min

  • 6 Italian Fennel pork sausages
  • Tinned Peeled Plum Tomatoes, 800 g
  • a teaspoon of Tomato puree/paste in tube
  • 1 onion, sliced
  • 1 bay leaf
  • 3-4 basil leaves
  • Extra Virgin Olive Oil, 3 tablespoons
  • Salt and Black Ground Pepper, a pinch
  • A little of hot water


Prick the sausages with a toothpick or the prongs of a fork and let them degrease in a non-stick pan browning them well about 10 mins without adding oil nor butter. Crush the peeled tomatoes with a fork.

Drain the fat from the pan, set the sausages aside, clean the pan as it will be reused.

Heat up 3 tbsp of Evoo, add the sliced onion with the bay leaf and stir-fry until soften (add a little hot water). Pour in the crushed peeled tomatoes, a pinch of salt and blak ground pepper, stir and cook for 10 mins.

Add sausages as soon as tomato sauce boils, add a drop of hot water, a teaspoon of tomato paste, basil leaves and take off the bay leaf, cover with a lid half closed on low heat about 25-30 mins. The longer it cooks, the better.

The sauce should darken and congeal well. If it dries out too much during cooking, add a little hot water again.


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