Pork and fennel is a match made in heaven and these sausages are made with 100% free-range pork and homegrown fennel. Traditionally made with natural casings and free-farmed.

How to cook: Pan fry or barbecue on a medium heat for 15 mins until the sausages are browned all over and cooked through. We don’t recommend pricking the sausages as it may cause them to dry out. For a delicious, fragrant ragu, squeeze out the sausage meat and crumble into a pan and fry until caramelised. Add canned tomatoes, red wine and chili - cook down, season well with thyme and S&P, and serve in a bowl with pappardelle pasta.



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