Squeeze the meat out of the sausage casings and put in a bowl, together with a good Tbs of crushed fennel seeds, a finely chopped
banana shallot and some chopped fresh oregano. Mix well and form into small balls. Brown all over in hot olive oil, and set aside.
Thinly slice a bulb of fennel and an onion and fry gently for 4-5 minutes, until starting to soften, then add a half glass of dry white wine
(or dry vermouth) and 2-3 chopped tomatoes. Season with a little salt, freshly-ground black pepper and a half Tbs of chopped fresh oregano,
cover and simmer gently for 5 minutes or so, until the tomatoes start to break down. Return the sausage balls to the pan, add a can of
drained cannellini beans, recover and simmer for another 10 minutes, until the sauce has thickened.
Stir in some shaved parmesan and serve in warm bowls.