RV cooking: Pork and Fennel Sausages

Laura Gray — 4 August 2017

Pork and Fennel Sausages with Braised Radicchio and Chickpea Chips

Pork ingredients

  • 1x radicchio or 1x savoy cabbage
  • 500g of spicy Italian pork, or pork sausage, or 500g pork mince
  • Fennel
  • Diced onion
  • 2 cloves of garlic
  • 2 tins of crushed tomatoes
  • 3 thyme sprigs
  • Salt and pepper
  • Olive oil


Warm up pan, add oil, place some thyme sprigs in the pan to infuse oil.

Add the garlic and the onion followed by the diced tomatoes and a bit of water to thin out the sauce.

Add some pepper and salt to taste.

Pull off radicchio leaves, and stuff with the pork mince (or skinned sausages) and keep some radicchio for char-grilling.

Transfer sauce into the pan, and seal off the sausages on the pan.

Once the sausages are sealed, place into the pan with the sauce, chop some fennel and place around the sausage cigars and put into the oven.

Chickpea chip ingredients

  • 150g of chickpea flour
  • 500ml cold water
  • 1 tbsp of olive oil
  • Salt and pepper


Place 150g of chickpea flour and two cups of water into a bowl.

Pan on the stove on low heat, whisk the chickpea mix with some salt and add some oil into the pan on the stove.

Add batter into pan, cook out for five or six minutess until it is firm, and place on to a tray into the fridge for an hour,

Once out of the fridge, cut into chips and fry on a stove until crunchy on the outside and soft on the inside.

The full feature appeared in Caravan World #565. Subscribe today for the latest caravan reviews and news every month!


Pork and Fennel Sausages rv cooking australia caravan