Sausage and Fennel Super Fast Ragu

Lunch or Dinner. Hearty and healthy. Always full of flavour.

Serves 2


  • 2 tbs coconut oil
  • 300g butchers pork sausage, about 3 fat sausages.
  • half tsp chilli flakes
  • 1 tsp oregano
  • 1 red onion
  • 1 bulb fennel, sliced and reserving the fronds for the cabbage
  • 3 cloves garlic
  • half tsp fennel seeds
  • 2 tbsp balsamic vinegar
  • 1 tins toms
  • Bunch fresh basil
  • Salt and pepper
  • 6 leaves Cavallo Nero or any cabbage, finely shredded
  • clove garlic
  • 1 tbsp coconut oil
  • fronds from the top of the fennel


  1. Slit the sausages and remove the meat from the casings.
  2. Melt 2 tbsp coconut oil in a large frying pan and add the sausage meat breaking it into pieces with a wooden spatula.
  3. When it is beginning to brown add the chilli flakes, garlic and oregano.
  4. Then move the meat to the side of the pan and cook the onion and fennel until slightly softened.
  5. Mix everything together and add fennel seeds and balsamic vinegar.
  6. Stir to combine the vinegar into the whole pan and simmer briefly before adding the tin of tomatoes.
  7. Reduce the heat and simmer gently while you stir fry the cabbage.
  8. In a separate frying pan, melt 1tbs coconut oil and add cabbage, garlic and the fronds from the top of the fennel.
  9. Stir fry until softened and glossy.
  10. Serve the sausage over the cabbage and top with Parmesan.