Dinner recipes

Pork Sausage Ragu with Olives, Basil and Capunti

Time: A rough 90 minutes

Serves: 4 adults

The maple syrup in these sausages doesn’t interfere with their cookability at all. Cookability. It's a word. It is!



500g Chrissy’s Cuts Pork Shoulder, Maple Syrup and Bacon sausages

4 cloves of garlic, finely chopped

2 brown onions, diced

Fennel seeds, one tablespoon 

400g tin tomatoes

Two large tomatoes

One third of a bottle of red wine

500g Capunti or (other short pasta)

Handful of basil leaves

Two handfuls of kalamata olives

Fresh parmesan to serve

Extra virgin olive oil

Salt and pepper



  1. Remove the skins from the sausages and crumble the meat. I find it easiest to do this by cutting each sausage with a sharp knife and use the incisions to peel them. Heat a large fry pan and fry the sausage meat, breaking up any large lumps with the back of a wooden spoon. Cook until all meat is cooked through, but while the meat is cooking, crush the fennel seeds in a mortar and pestle and then add just before the sausage meat has finished cooking. Empty pan into a mixing bowl.
  2. Fry onion with a pinch of salt over medium heat until soft and translucent. Add meat mixture back to pan and add red wine. Increase heat to high and cook until the wine has almost completely all gone, about five or six minutes.
  3. Empty can of tomatoes into a mixing bowl and break up with hands (use chopped tinned tomatoes if feeling lazy, no judgement).  Add tomatoes to meat mixture, bring to boil then lower hear to simmer.
  4. Make a cross shaped incision in the base of each tomato. Boil kettle. Put tomatoes in mixing boil and cover in boiling water. Leave for three minutes then remove tomatoes. Peel, chop in half then remove seeds with hands. Chopping remaining flesh finely or chuck in a food processer and blitz. Add to simmering sauce. Simmer sauce for 45 min to an hour. It’ll be fine after 30 but the consistency and flavour richer after the full 45-60 min.
  5. Cook pasta according to packet instructions in plenty of well salted water. When cooked season the ragu careful (it won’t need much as the sausages will already be salted). Stir sauce through pasta, then scatter wiht torn basil and drizzle with olive oil. Grate with fresh parmesan then bring the pan over from the kitchen to show off, with extra parmesan for serving.