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How To Cook Pork, Apple & Fennel Sausage, Bean, Tomato and Spinach Tray Bake

How To Cook Pork, Apple & Fennel Sausage, Bean, Tomato and Spinach Tray Bake

By Alvin Caudwell

"Alvin Caudwell has spent 30 years working in London, Paris, the Alps and the Peak District for renowned international companies including Vogue USA, MIDEM (the international music market..."

As you’ll see with this recipe – it’s quite a good store cupboard one and is a great last-minute dish for a quick kitchen – or in our current lockdown times – garden, terrace or balcony socially-distanced supper. You can easily substitute the cannellini with butter beans or chick peas… ditto the couscous with basmati rice or orzo.


Preheat the oven to 160°C (fan), 180°C (normal) and gas mark 4.

Firstly, carefully cut the sausages in half lengthways. Pour a glug of oil into a large frying pan, and, on a medium heat, fry the sausages on both sides so that they’re brown but not burned. Put them in a bowl to one side. Reduce the heat to low-medium heat and add a little more oil if necessary. After a minute, add the chopped onions and cook gently for 10 minutes. Then the garlic, stir well and cook for a further 2 minutes. Next the chopped chilli and tomato purée, stir in well and cook for a minute. Then add the wine and chicken stock, ramp up the heat and boil for a couple of minutes. Have a little taste to check that the alcohol has burned off, then turn off the heat, add the couscous, tomatoes, cannellini beans, chilli flakes (if using) and sausages back in and stir well.  Season to taste. Transfer to an oven proof dish and put into the oven for 30 minutes.

When you remove from the oven, carefully stir in the spinach leaves and serve.


  • The Ingredients
  • • 1 pack of Farmison & Co pork, apple & fennel sausages (this recipe also works with most of our other thick pork sausages, and the venison and wild boar ones when they’re back in season from August onwards)
  • • 1 x 400g tin peeled chopped tomatoes
  • • 1 tin cannellini beans, 240g drained
  • • 300ml flavoursome chicken stock (if you’re using good quality stock cubes, use a couple)
  • • 1 large onion, peeled, chopped in half and finely sliced
  • • 2 cloves of garlic, peeled and crushed
  • • 1 medium sized, medium strength chilli, finely chopped, seeds removed and discarded
  • • 2 tbsp tomato purée
  • • 50g couscous
  • • 150g spinach, washed
  • • Light olive or sunflower oil for cooking
  • • Sea salt flakes & freshly ground black pepper
  • • 40ml red wine (optional) – if you don’t use this, use extra chicken stock
  • • For a kick, you can also include a good pinch of chilli flakes (optional)

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