Pork and Fennel Sausages with Rocket and Pear Salad
Photography by Vanessa and Michael Lewis.
I love a well-made sausage and there’s a fantastic selection available these days. Chicken sausages are also delicious.
Serves: 4
INGREDIENTS
12 thin Italian pork and fennel sausages (breakfast sausages)
olive oil
2 handfuls baby rocket
1 pear, quartered, cored and thinly sliced
½ lemon
sea salt and ground pepper
To serve
4 slices grilled sourdough bread, for serving
Salsa Verde, see below
parmesan, for shaving
Equipment
6 thin metal skewers
Salsa Verde
⅓ cup parsley, roughly chopped
⅓ cup mint, roughly chopped
2 anchovy fillets, very finely chopped
2 tablespoons capers, chopped
1 garlic clove, crushed
juice 1 lemon
pinch caster sugar
3 tablespoons olive oil
sea salt and ground pepper
METHOD
Coil two sausages together and secure each with a skewer. Heat a little oil in a sauté pan and cook the sausages, turning once, until golden and cooked through. Combine the rocket and pear in a bowl and toss with olive oil, a squeeze of lemon juice and season.
To serve: Place 1-2 sausage coils on top of the bread and spoon over the salsa verde. Top with salad then a generous grating of parmesan.
Salsa Verde: Combine all the ingredients in a bowl. Taste and season with salt and pepper. Makes 1 cup
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!