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    Broccoli & fennel with sage & sausage crumbs

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    Broccoli & fennel with sage & sausage crumbs

    • Total time: 15 minutes

    Serves: 4 - 6


    1 tbsp olive oil, plus 1 tsp for serving
    1 pack Waitrose 12 Pork & Herb Chipolatas
    20g pack sage, very finely sliced
    1 tsp fennel seeds, bruised
    8 tbsp fresh breadcrumbs
    2 x 200g packs Waitrose Tenderstem Broccoli Spears, thick stems halved lengthways
    300g fennel, very thinly sliced


    1. Warm the oil in a large frying pan. Remove the sausagemeat from its casings and crumble into the pan. Add the sage, fennel seeds and breadcrumbs. Cook, stirring occasionally for 5 minutes, or until golden and slightly crisp. Set aside.

    2. Using the same pan, cook the broccoli spears in boiling water for 3 minutes until just tender. Drain and toss with the remaining oil, along with the sliced fennel. Transfer to a serving platter and scatter over the chipolata crumbs. Serve warm. 

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