Grilled pork sausages with fen­nel, radic­chio and roasted cap­sicum

Gourmet Traveller (Australia) - - Quick Meals -

SERVES 4

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,

leaves torn

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.

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