Pork and Fennel Sausages with Rocket and Pear Salad

, from Issue #80, page 82. September, 2018
Photography Vanessa and Michael Lewis.
    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.

    Serves: 4

    INGREDIENTS

    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 below
    parmesan, for shaving
    Equipment
    6 thin metal skewers
    Salsa Verde
    ⅓ cup parsley, roughly chopped
    ⅓ cup mint, roughly chopped
    2 anchovy fillets, very finely chopped
    2 tablespoons capers, chopped
    1 garlic clove, crushed
    juice 1 lemon
    pinch caster sugar
    3 tablespoons olive oil
    sea salt and ground pepper

    METHOD

    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.

    Salsa Verde: Combine all the ingredients in a bowl. Taste and season with salt and pepper. Makes 1 cup

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