Braised Fennel, Cannellini Beans and Italian Sausage Recipe

Braised Fennel, Cannellini Beans and Italian Sausage

A “sheltering” recipe that answers the call for a tasty, quick, and simple meal. Nothing fancy, easy to prepare, in other words, “soul food” to dig in. Fresh fennel and good pork sausage links should not be difficult to find.

Servings: 4

Time: 30 minutes


  • 4 oz (120 g) pancetta or bacon, diced
  • 1 medium fennel bulb, halved lengthwise and cut into 1/2-inch (1,2 cm) thick slices
  • 1 small yellow onion, cut into 1/4-inch (0,6 cm) slices
  • 3 garlic cloves, finely minced
  • 2 tsp fennel seeds
  • red pepper flakes, to taste
  • salt and freshly ground pepper
  • 1 can (15 oz/425 g) diced tomatoes, with their juices
  • 1 cup (240 ml) vegetable stock
  • 2 cans (15 oz/425 g each) cannellini beans, rinsed and drained
  • 3 Tbsp olive oil
  • 8 Italian sausage links, about 12 oz (350 g)
  • 4 Tbsp roughly chopped flat-leaf parsley for garnish


Cook pancetta or bacon in a deep skillet over medium-high heat until it begins to get crispy, about 5 minutes. Remove pancetta from the skillet and set aside to drain on paper towels. Keep about 2 tablespoons of the pancetta fat, discard the rest.

Add fennel and onions to the same skillet and continue cooking over medium heat until vegetables are soft, about 5 minutes. Add garlic, fennel seeds, red pepper and cook for 2 minutes longer. Pour in canned tomatoes, juice, and vegetable stock. Season with salt and pepper. Bring the mix to a simmer over low heat and cook for about 15 minutes or until tomatoes start to break down.

While the tomatoes are cooking, prick sausages a few times with the tip of a knife. Heat 1 tablespoon of olive oil over medium-high heat in a saucepan. Pan fry sausages for about 5-8 minutes, turning frequently to brown them on all sides. Set aside and keep it warm.

Add beans to the tomatoes and cook them until they are warmed through, about 2-3 minutes. Add half of the crispy pancetta and stir it under. Adjust seasonings as needed.

Divide beans among the serving dishes. Top with the sausages, remaining pancetta and Italian parsley. Drizzle with 2 tablespoons olive oil and serve.

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