Spicy fennel sausage soup

By: Nikki and Jordan Shearer

MasterChef NZ runners-up, Nikki and Jordan Shearer's spicy fennel sausage soup

Sausage -and -fennel -soup

Makes approximately 4

With winter well upon us, we are looking for dishes that will warm the soul and delight the taste buds on a dreary winter’s day. Making the most of produce in season, we combined swede and baby kale, adding spicy sausages for a hearty chilli kick. Risoni is a type of pasta but can be replaced with barley if preferred.


  • 300g spicy fennel sausages (we used Sicilian Sausages—Salumeria Fontana Ltd)
  • 4 cups good quality beef stock
  • 1 small swede, peeled and diced
  • ½ cup risoni
  • 2 Tbsp miso paste
  • 2 cups baby kale
  • 2 spring onions, finely sliced
  • Fennel seeds to garnish (optional)


  1. Slice sausages into 1cm pieces and fry in pan until cooked. Set aside.
  2. Heat beef stock in pot and simmer diced swede for 10 mins.
  3. Add risoni and fried sausages and simmer for a further 10 mins until risoni is cooked.
  4. Stir in miso paste. Taste and season if needed.
  5. Stir through baby kale and spring onions and divide between bowls.
  6. Sprinkle with fennel seeds or your choice of herb for garnish.

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