Grilled pork sausages with fennel, radicchio and roasted capsicum

AT A GLANCE

  • Serves 4 people

  • 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
01   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.
02   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 (5-7 minutes).
03   Meanwhile, to make a salsa,process remaining ingredients in a food processor until finely chopped, then season to taste.
04   Toss salad with half the salsa, season to taste and top with fennel fronds. Serve with sausages and remaining salsa.

Topics:

MAIN, CAPSICUM, FAST, SAUSAGES, OREGANO

Recipe:

MAX ADEY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Oct 2017

Oct 2017

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