Pork and Fennel Sausages with Rocket and Pear Salad

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