Pork and fennel sausages with apple relish


  • Serves 4 people

  • Sausages
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp cider vinegar
  • 1 tbsp lemon juice
  • 1 tsp seeded mustard
  • 1 clove garlic, finely chopped
  • 1 bulb fennel, thinly sliced using a mandolin, fronds reserved
  • 1 red delicious apple, thinly sliced using a mandolin
  • 2 golden shallots, thinly sliced using a mandolin
  • 60 ml (¼ cup) olive oil
  • 2 red witlof, cut into wedges
  • 2 white witlof, cut into wedges
  • 12 pork and fennel sausages
  • Apple relish
  • 30 ml olive oil
  • 2 golden shallots, thinly sliced
  • 1 clove garlic, finely chopped
  • 2 tsp yellow mustard seeds
  • 2 whole cloves
  • 2 Granny Smith apples, cored and cut into wedges
  • 80 ml (1/3 cup) cider vinegar
  • 60 ml (¼ cup) verjuice
  • 30 gm caster sugar
01   For apple relish, heat olive oil in a saucepan over medium-high heat, add shallot and garlic and cook for 3-4 minutes or until shallot is soft, add spices and stir for 1-2 minutes or until fragrant. Add apples, vinegar, verjuice and sugar, season to taste with sea salt and freshly ground black pepper, stir to combine and cook for 7-8 minutes or until apples are tender and liquid is reduced. Set aside and keep warm.
02   Combine extra-virgin olive oil, cider vinegar, lemon juice, mustard and garlic in a large bowl and whisk to combine, season to taste. Add fennel, apple and shallots to bowl and toss to combine. Heat 2 tbsp olive oil in a large frying pan over medium heat, add witlof and sauté for 2-3 minutes or until just wilted, then add to fennel mixture, toss to combine and set aside.
03   Heat remaining olive oil in a frying pan over medium heat, add sausages and cook for 2-3 minutes on each side or until brown and just cooked through. Serve sausages with witlof salad and apple relish.








Aug 2007

Aug 2007

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