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.