Sausage Meat and Fennel Pappardelle

Recipe developed by Figs & Pigs

Rebecca lives in Edinburgh with her boyfriend and cat and writes the food blog Figs & Pigs. She has always been super into food and loves spending her weekends sourcing delicious ingredients. She is passionate about eating food that is seasonal, local and sustainable when possible. She likes to showcase certain ingredients on her blog and says Specially Selected Pork is the perfect produce as it's assured to come from Scottish farms that have been approved by the SPCA, so she knows it's local and that best practice has been followed.

Check out Rebecca’s blog here:

Prep Time: 20 mins
Cooking Time: 20 - 30 mins

Nutrition Information per serving

Ingredient list

  • 4 Specially Selected Pork Sausages 1 Onion diced 2 Cloves of garlic minced 1 Tsp fennel seeds 2 Tbsps oil 2 Sprigs of thyme 1 bay leaf Pinch salt and pepper 1 Bulb of fennel 200ml Chicken stock ½ Tsp Chilli flakes Zest of ½ a lemon Juice of ¼ a lemon 2 Tbsps Cream 2 Tbsps Parsley chopped 1 Tbsp Pistachios chopped 200g Pappardelle pasta


1. In a large frying pan on a moderate heat add 1 tbsp of oil. When the oil is hot add the chopped onions, fry for a couple of minutes. Now add the garlic, fennel seeds, thyme leaves, bay leaf and a pinch of salt. Cook until the onions have softened for about 6 to 8 mins, put the onions on a plate and set aside.

2. Now chop your fennel bulb, cut the very end off and then cut into about 8 pieces length ways. Place in the frying pan on a moderate heat and cook until browned and softened for about 8 mins. Again set aside.

3. Remove the sausage meat from the skin and break into chunks. Add another tablespoon of oil to the pan and fry the sausage meat for about 8 minutes keep moving it around. Now add the cooked onion mixture and fennel back into the pan with the sausage. Pour over the chicken stock give it a stir and bring to a boil, then reduce the heat and simmer for about 15 minutes.

4. Whilst the sausage is cooking in a separate pan bring some salted water to a boil and add the pappardelle cook until tender and drain, save a little pasta water.

5. Remove the bay leaf from the sausage and fennel, mix in the cream, lemon juice, chilli flakes, lemon zest and a pinch of salt and pepper.

6. Mix the sausage and fennel sauce through the pasta add a little pasta water to loosen if you feel it needs it. Sprinkle with chopped parsley and pistachios.