Ingredients
11 total- 1 head of radicchio, quartered
- 2 tbsp of olive oil
- 1 onion, thinly sliced
- 1 large garlic clove, crushed or grated
- 1 tsp of fennel seeds
- 4 pork sausages
- 100 ml of dry white wine
- 3 sprigs of thyme
- 400 g of cannellini beans
- 400 ml of chicken stock
- 1 tsp of white wine vinegar
Method
2 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4. Heat 1tbsp of the oil in a non-stick frying pan. Add the onion and a pinch of salt and fry over a medium heat for 10-15 mins, or until softened. Add the garlic and fennel seeds and cook for 2 mins. Transfer to a bowl and set aside.
Step 2
Heat the remaining oil in the frying pan. Add the sausages and cook over a medium heat for 5 mins, turning regularly until golden brown all over. Add the onion mix and wine and bring to a simmer. Once bubbling, tip into an ovenproof dish. Nestle in the radicchio, thyme and cannellini beans and pour over the stock. Place in the oven and cook, uncovered, for 25 mins. Once cooked, season to taste and stir through the vinegar. Serve with crusty bread. This will keep for up to 3 days in an airtight container in the fridge.