Grilled pork sausages with fennel, radicchio and roasted capsicum
Use a mix of red and yellow capsicum for the salad if you have them. If you’re super-short on time, roasted capsicum from the deli would also work well. 8 thick pork and fennel sausages
150 ml extra-virgin olive oil ¾ cup (firmly packed) oregano 2 tbsp balsamic vinegar
1 tbsp lemon juice
1 tbsp finely chopped rosemary leaves
2 anchovy fillets
1 small garlic clove, crushed FENNEL, RADICCHIO AND ROASTED CAPSICUM SALAD 2 capsicum, quartered, seeds
and membrane removed 2 tbsp olive oil
1 fennel bulb, thinly sliced on a mandoline, fronds reserved
1 small head radicchio,
1 golden shallot, thinly sliced
into rounds on a mandoline 80 gm (½ cup) small black
olives, such as Ligurian ½ cup (firmly packed) oregano
1 For fennel, radicchio and roasted capsicum salad, preheat oven grill to high, place capsicum skin-side up in a roasting pan, drizzle with oil and grill until skin is blackened (8-10 minutes). Transfer to a bowl, cover with plastic wrap and stand to soften (5 minutes). Peel, tear into large pieces, and combine with remaining ingredients in a bowl.
2 Meanwhile, heat a char-grill pan over medium heat. Drizzle sausages with 1 tbsp olive oil and grill, turning occasionally, until browned and cooked through (5-7minutes).
3 Meanwhile, to make a salsa, process remaining ingredients in a food processor until finely chopped, then season to taste.
4 Toss salad with half the salsa, season to taste and top with fennel fronds. Serve with sausages and remaining salsa.