HERBY FENNEL SAUSAGE CRUMB

Minced, dry-cured coppa, tumbled in garlic, fennel and rosemary, creates an aromatic sausage crumb ready to cook on pizzas, in sauces and one-pot dishes.

Shop Cooks' Ingredients Herby Fennel Sausage Crumb

TRY THE RECIPE:

Enjoy comfort food made easy with sausage colcannon cakes with fried eggs

Use to top traybakes to bring an extra dimension of taste and texture.
Stir through cooked pasta and gnocchi, along with olive oil, for a brilliantly simple supper.
Use to add flavour to one-pot dishes, stews and casseroles.
Mix with melted cheese to fill warm croissants.
Take meat feast pizzas to the next level.
Add depth of flavour to bolognese sauces.
Top stuffed peppers and tomatoes before baking.
Use up what’s left in the pot by adding it into the mix for meatballs or burger. No waste, more taste!

Butternut squash, gnocchi & sausage meatball traybake

Herby Fennel Sausage Crumb amplifies the flavour of this delicious casserole-dish supper.

Blitz up some fennel seeds, mix with skinned sausages, finely grated lemon zest and breadcrumbs and roll into meatballs. Fry till coloured, then tip into a casserole dish.
Cook some gnocchi according to the pack instructions. Drain and add to the dish, along with some chunks of roasted butternut squash, some strips of mozzarella and 1 pot of Waitrose Tangy Peperonata Sauce. Mix thoroughly, top with some Herby Fennel Sausage Crumb and bake in a hot oven until bubbling and crisp on top. Serve with a green salad.

Coppa is an Italian pork cold cut made from dry-curing and hanging the long muscle that runs between the pork neck and shoulder. Its full name is ‘capocollo’, which means ‘the head of the neck’.

HERBY FENNEL SAUSAGE CRUMB

Minced, dry-cured coppa, tumbled in garlic, fennel and rosemary, creates an aromatic sausage crumb ready to cook on pizzas, in sauces and one-pot dishes.

Shop Cooks' Ingredients Herby Fennel Sausage Crumb

TRY THE RECIPE:

Enjoy comfort food made easy with sausage colcannon cakes with fried eggs

WHAT DOES IT TASTE LIKE?

There are salty, smoky notes from the pork, anise flavours from the fennel, and a woody, resiny fragrance from the rosemary.

TIPS, TRICKS & HACKS

Use to top traybakes to bring an extra dimension of taste and texture.
Stir through cooked pasta and gnocchi, along with olive oil, for a brilliantly simple supper.
Use to add flavour to one-pot dishes, stews and casseroles.
Mix with melted cheese to fill warm croissants.
Take meat feast pizzas to the next level.
Add depth of flavour to bolognese sauces.
Top stuffed peppers and tomatoes before baking.
Use up what’s left in the pot by adding it into the mix for meatballs or burger. No waste, more taste!

EASY MEAL IDEA

Butternut squash, gnocchi & sausage meatball traybake

Herby Fennel Sausage Crumb amplifies the flavour of this delicious casserole-dish supper.

Blitz up some fennel seeds, mix with skinned sausages, finely grated lemon zest and breadcrumbs and roll into meatballs. Fry till coloured, then tip into a casserole dish.
Cook some gnocchi according to the pack instructions. Drain and add to the dish, along with some chunks of roasted butternut squash, some strips of mozzarella and 1 pot of Waitrose Tangy Peperonata Sauce. Mix thoroughly, top with some Herby Fennel Sausage Crumb and bake in a hot oven until bubbling and crisp on top. Serve with a green salad.