A tasty and healthy alternative to store-bought sausages.


  • for the italian sausage:
  • 1 lb course ground pork
  • 0.5 tblsp salt
  • 0.25 tblsp cracked black pepper
  • 0.25 tblsp fennel seeds
  • 0.5 tblsp finely chopped parsley
  • 1 clove garlic (crushed fine)
  • for the three bean and apple ragu:
  • 1 cup tinned butter beans (half drained)
  • 1 cup cannelloni beans (half drained)
  • 1 cup red kidney beans (half drained)
  • 1 cup granny smith apples (roughly diced)
  • 1 cup onion (roughly chopped)
  • 4 cloves garlic (crushed)
  • 1 tsp fresh thyme
  • 0.5 cup parsley (roughly chopped)
  • 0.5 cup tomato ketchup
  • 1 cup chopped tomatoes (drained)
  • 0.25 cup red wine vinegar
  • 2 tblsp worchester sauce


  • For the Sausage:
  • In a small hot pan add the fennel seeds and toast for 3 minutes. Allow to cool and add the remaining ingredients and mix very well until all incorporated.
  • Refrigerate for at least six hours. Form into desired patties and cook for 5-6 minutes on each side until ready. If unsure use a meat thermometer and probe the patties to read 80°C and above.
  • For the Ragu:
  • In a large pot sauté the onions until translucent. Add the garlic and cook for another 5 minutes. Add the remaining ingredients, bring to a boil and simmer for 25 minutes stirring occasionally.
  • The mixture should now be a thick consistency. If to thin cook longer until your desired preference. These beans can be made a day ahead a time and refrigerated. This will last for 3-4 days.

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