Sausage Ragu

As always with meat we buy organic or failing that free range. It’s hard to think of a more vile industry than the industrial production of animals, and especially pigs. Pigs have similar intelligence and emotional capabilities to that of dogs and yet in ‘factory’ farms, they are confined lifelong in tiny barren cages, stuffed with antibiotics. We feel so strongly on the immorality that we have been supporting turn your nose up campaign- farms not factory campaign. In the same way you would never knowingly buy a pare of shoes made by child labour, there is no excuses for buying factory farm pork. By choosing different cuts, and perhaps eating meat less frequently the books can be balanced.


    400g higher welfare sausages
    1 red onion, finely diced
    4 garlic cloves
    4 sprigs rosemary and sage, chopped
     2 bay
    1 fennel bulb finely chopped
    1 tsp dry chilli
    1 tsp fennel seeds
    1 glass of white wine
    1 glass stock (veg or chicken), or a glass of water
    1 tin tomato
    1 tsp sugar
    small bunch basil, chopped
    a handful of grated parmesan 


1, Glug of olive oil into a pot over a medium heat, cut a slit into each sausage and squeeze the meat into the pan. Cook for 10 mins breaking the meat down and crisping. 2. add the onion, fennel and garlic. Cook for a further 5 mins stirring. Then add the herbs, dry chilli, fennel seeds and season generously. 3. after a further 5 mins, making sure not to burn add the wine, tomtato, sugar, stock (or water). Lower the temperature and put a lid on. Cook for around 2 hours. Then add the basil and parmesan. Serve mixed into your pasta of choice.