Recipe linguine fennel
Linguine with fennel and Ibicenco sausages © Sobremesa
July 4, 2025
25 Januari 2026

Recipe: Linguine with fennel and Ibicenco sausages by Sergio Herman

There's nothing more convivial than a table full of delicious food, drinks, and friends to chat with endlessly. In Spanish, they call this Sobremesa, and that's exactly what Sergio Herman's cookbook is all about. Dessert gives you a culinary tour of his Ibiza and, with his recipes, creates a table full of delicious and colorful dishes. A little bit of Ibiza, but at your own kitchen table. This dish with linguine and Ibicenco sausages is sure to be a hit when you serve it to your friends. Happy cooking!

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Recipe: Linguine with Fennel and Ibicenco Sausages

Suitable for: 4 persons
You need:
150 g Ibicenco sausages (can be replaced with raw chorizo ​​sausages)
6 tbsp olive oil + extra for frying
1 sweet onion, finely chopped
1/2 fennel, finely chopped (keep fennel fronds aside)
3 cloves of garlic, chopped
3 tbsp fresh thyme
3 tomatoes, peeled, coarsely chopped
Fine sea salt and freshly ground pepper
100 ml of white wine
150 ml chicken
2 slices of sourdough bread, coarsely crumbled
400 g linguine
2 tbsp salted butter
4 tbsp flat-leaf parsley, finely chopped
100 g Parmesan cheese

Additional supplies for cooking:
Paper towel

Recipe: Linguine with Fennel and Ibicenco Sausages

  1. Squeeze the meat from the sausages and brown it in a little olive oil. Add the sweet onion and fennel and cook briefly. Add the garlic, thyme, and tomatoes. Bring to a boil. Season with sea salt and black pepper. Deglaze with the white wine and reduce the volume to 1/4. Add the chicken stock and simmer everything for 15-20 minutes until it forms a nice ragù.
  2. Fry the breadcrumbs in a pan with a little olive oil until crispy. Drain on paper towels.
  3. Cook the linguine in salted water according to the package directions until al dente. Drain. Gently stir the linguine into the ragù.
  4. Drizzle with 6 tablespoons of olive oil. Add the butter and parsley, and stir well. Grate the Parmesan cheese over the top. Garnish with the fennel fronds and breadcrumbs.

Want to try more delicious dishes from Sergio Herman? Check out the cookbook Sobremesa, my Ibiza From publisher Carrera you will find many other delicious recipes to make.

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