You basically proceed as if you were making a risotto, starting with a soffritto of onion sautéed in olive oil. When the onion is translucent and quite soft, add the crumbled sausage meat and allow it to insaporire over moderate heat for a few minutes, until the sausage meat has lost its raw coloration without caramelizing.

Then add your fregola and allow it in turn to absorb the flavors of the onion and sausage for a minute or two.

Then add broth to cover and simmer, covered, until the fregula has absorbed all the broth and is cooked al dente.

Top with grated pecorino if you like and serve.