Pork and Fen­nel Sausages with Rocket and Pear Salad


I love a well-made sausage and there’s a fan­tas­tic se­lec­tion avail­able th­ese days. Chicken sausages are also de­li­cious.

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 recipe be­low Parme­san, for shav­ing EQUIP­MENT 6 thin metal skew­ers

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. SERVES 4.

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