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
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