Herby Fennel Sausage Crumb

Whether you want to supercharge your Bolognese sauce, give your gnocchi some extra crunch or add a whole new layer of texture and flavour to classic one-pot dishes like stews and casseroles, this aromatic sausage crumb is pure magic.

Dry cured coppa is minced and tumbled in garlic, fennel and rosemary to create this little gem that’s sure to become your new favourite ingredient. Read on to discover some other tempting ways to use it...

Make your mac ‘n’ cheese stand out from the rest with the addition of the Cooks’ Ingredients Herby Fennel Sausage Crumb and lashings of mozzarella. It’s sure to become your new comfort food go-to!

Ingredients

½ tbsp olive oil

120g Cooks’ Ingredients Herby Fennel Sausage Crumb

1 onion, halved and finely sliced

1 small fennel (200g), finely sliced

300g Essential Waitrose Macaroni

3 garlic cloves, grated

1 tbsp cornflour

650ml semi-skimmed milk

1 tbsp wholegrain mustard

100g Essential Waitrose Mature Cheddar, grated

100g Essential Waitrose Mozzarella, grated

1 tbsp fennel seeds

Method

1. Add the oil to a large frying pan over a high heat. Once hot, fry the Cooks’ Ingredients Herby Fennel Sausage Crumb for 5 mins until crisp and browned, then remove from the pan using a slotted spoon and set aside.

2. In the same pan, fry the onion and fennel over a medium heat for 8-10 mins until softened.

3. Meanwhile, boil the macaroni for 2 mins less than stated on the pack (it should be cooked through, but still have a little bite), then drain. Heat grill to high.

4. Once the onions are soft and translucent, add the garlic and cornflour and cook for 30 seconds. Next, gradually whisk in the milk until you have a lump-free sauce. Simmer for 4 mins, until thickened slightly, then tip in the mustard, 50g cheddar, 50g mozzarella and most of the crispy sausage mix. Heat until the cheese has melted.

5. Stir the pasta into the cheesy sauce, then tip the mixture into a medium (20 x 30cm) oven-proof dish. Sprinkle over the remaining cheese, remaining sausage mix and fennel seeds and grill for 2-4 mins until golden and bubbling.

If you’re after a centrepiece dinner party dish that requires minimal effort, you can’t go wrong with this simple yet impressive galette. The courgette pattern ensures it looks the part, while the Cooks’ Ingredients Herby Fennel Sausage Crumb gives it an extra layer of flavour.

Ingredients

1 tbsp plain flour

350g rolled shortcrust pastry

1 tbsp olive oil

1 tsp fennel seeds

3 courgettes, finely sliced

140g Waitrose Green Pesto with Basil

60g Cooks’ Ingredients Fennel and Sausage Crumb

1 medium free-range egg, beaten to glaze

Method

1. Heat the oven to 200C/180C fan/gas 6 and place a large baking tray inside. Flour a work surface, then roll out the shortcrust pastry a little more so it’s around 35cm x 35cm. Cut out an approx. 32cm circle and place onto a large sheet of baking paper.

2. Add the oil, fennel seeds and courgettes to a bowl with a big pinch of flaky sea salt. Mix to evenly coat the courgettes and set aside.

3. Spread the pesto onto the pastry circle leaving a 4cm boarder around the circumference. Place the courgettes on top of the pesto, overlapping in a pattern, if you like. Sprinkle the Cooks’ Ingredients Herby Fennel Sausage Crumb on top.

4. Fold over the pastry border so it’s covering some of the courgettes. Brush the egg wash over the pastry so it’s completely covered. Slide the galette onto the hot try in the oven and bake for 30 - 35 mins until the pastry is golden, sausage is crisp and the courgette is soft.

TIP: Struggling to cut a perfect circle out of your pastry? Trace around a large frying pan.

TIP: Use any leftover pastry to make mini quiches or tarts.

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