Fennel Sausage and Mozzarella Hero Sandwich
Photography Manja Wachsmuth.
If you don’t want to make the sausages into meatballs, just cook them whole then slice thickly and place in the bun.
Serves: 4
INGREDIENTS
500 grams pork and fennel sausages or another favourite sausage
1 tablespoon olive oil
Tomato sauce
2 tablespoons olive oil
1 large onion, thinly sliced
2 teaspoons finely chopped rosemary
½ teaspoon sea salt
2 cloves garlic, crushed
1 x 400 gram tin crushed Italian tomatoes
small handful fresh basil, roughly chopped
To assemble
4 long bread rolls, halved
1 cup grated mozzarella cheese
salad leaves to serve
METHOD
Preheat the grill to its highest setting.
Sauce: Heat the oil in a sauté pan and cook the onion, rosemary and salt until tender. Add the garlic and tomatoes and cook for 10-15 minutes until thick and reduced. Stir in the basil then scrape
the sauce into a bowl and set aside. Wipe out the pan for cooking the sausages.
Remove the sausages from their skins and break each one into two pieces. With wet hands, roll each piece into a ball. Heat the oil in the sauté pan and cook the meatballs until cooked through. Drain on kitchen towels.
To assemble: Place the bread rolls on a baking tray and lightly grill on both sides. Remove the top half of the buns and set aside, covering to keep warm. Spread the bottom buns with a little of the tomato sauce then top each with 3 meatballs. Spoon the remaining sauce over the meatballs then the mozzarella. Place under the grill for 2-3 minutes until the mozzarella is golden and bubbling. Top with the remaining buns and serve with a salad of crisp leaves and avocado.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.