Fennel Sausage and Mozzarella Hero Sandwich
Photography Manja Wachsmuth.
If you don’t want to make the sausages into meatballs, just cook them whole then slice thickly and place in the bun.
Serves: 4
INGREDIENTS
500 grams pork and fennel sausages or another favourite sausage
1 tablespoon olive oil
Tomato sauce
2 tablespoons olive oil
1 large onion, thinly sliced
2 teaspoons finely chopped rosemary
½ teaspoon sea salt
2 cloves garlic, crushed
1 x 400 gram tin crushed Italian tomatoes
small handful fresh basil, roughly chopped
To assemble
4 long bread rolls, halved
1 cup grated mozzarella cheese
salad leaves to serve
METHOD
Preheat the grill to its highest setting.
Sauce: Heat the oil in a sauté pan and cook the onion, rosemary and salt until tender. Add the garlic and tomatoes and cook for 10-15 minutes until thick and reduced. Stir in the basil then scrape
the sauce into a bowl and set aside. Wipe out the pan for cooking the sausages.
Remove the sausages from their skins and break each one into two pieces. With wet hands, roll each piece into a ball. Heat the oil in the sauté pan and cook the meatballs until cooked through. Drain on kitchen towels.
To assemble: Place the bread rolls on a baking tray and lightly grill on both sides. Remove the top half of the buns and set aside, covering to keep warm. Spread the bottom buns with a little of the tomato sauce then top each with 3 meatballs. Spoon the remaining sauce over the meatballs then the mozzarella. Place under the grill for 2-3 minutes until the mozzarella is golden and bubbling. Top with the remaining buns and serve with a salad of crisp leaves and avocado.
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