Sausage with Marrow and Herbs

This recipe for sausage with marrow and herbs is a deceptively simple dish.  It’s a weekend sausage recipe that is really easy to cook.  This is because there are only five ingredients.

Marrow thoughts – size does matter!

Before we start it would be best to note that as far as marrows are concerned, size does matter.

Lovely marrows – remember, size does matter!

According to the BBC good food website: a huge marrow is best reserved for a horticultural competition. Hunt out the smallest marrow you can find- it should be no bigger than your forearm.

This is because, large marrows will taste bitter and have a watery consistency. You have been warned…Prior to cooking this recipe, we had only ever eaten watery marrow and one stuffed with mince that was strangely dry.  Fear not!  This recipe is none of the above.  It is delicious and filling, warming and easy to cook.    Finally, there is no sauce as such with this recipe for sausage with marrow and herbs save for the lovely sticky coating of pan juices at the end of cooking.


Serves 4
marrow 1 kg
onions 2, medium
rosemary leaves 3 tbsp
olive oil 5 tbsp
sausages 6, plump and coarse-textured – we recommend our PRIMAL CUT truffle and porcini mushroom sausages


  1. Peel the marrow and cut in half length ways.
  2. Carefully scrape out the seeds and stringy bits from the two halves using a spoon and cut the marrow flesh into 3 cm cubes.
  3. Peel and chop the onions
  4. Chop the rosemary
  5. Heat most of the olive oil in a large frying pan.
  6. Add the onions and soften over a moderate heat stirring gently from time to time until they become translucent and a lovely golden colour.
  7. Remove from the pan and set aside.
  8. Brown the sausages in the oil and juices left by the onions. Turn them over every now and then so that they brown evenly.  Remove and set aside.
  9. Add the rest of the olive oil to the pan, warm gently and add the chopped marrow and rosemary to the pan.  Move them gently around the pan until the marrow takes on a lovely golden colour
  10. Return the onions to the pan. Slice each sausage into 3 or 4 short pieces and combine with the onions and marrow. When all is hot, golden and coated with sticky pan juices, serve.

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