60 ml(¼ cup) olive oil4thick pork and fennel sausages (about 125gm each), squeezed from skins2baby fennel bulbs, cut into thin wedges, fronds reserved1onion, finely chopped2garlic cloves, finely chopped2 tspfennel seeds250 mlred wine500 ml(2 cups) beef stock350 gmsmall green lentils1fresh bay leaf3thyme sprigs1radicchio, larger leaves coarsely torn, heart cut into wedges½ cupcoarsely chopped flat-leaf parsleySalsa verde30 gmcrustless sourdough bread, coarsely torn60 ml(¼ cup) milk20 gmsalted capers, rinsed and drained4anchovy fillets2garlic cloves, finely choppedFinelygrated rind and juice of 1 lemon1¼ cups(firmly packed) flat-leaf parsley200 mlolive oil
For salsa verde, soak bread in milk until soft, squeeze excess milk from bread (discard milk) and add to food processor. Add remaining ingredients except oil, process to combine, then add oil in a steady stream, processing to combine. Season to taste, set aside.
Heat half the oil in a frying pan over medium-high heat, add sausage and cook, breaking up with a spoon, until browned (2-3 minutes), remove from pan and set aside. Add fennel wedges, cook until browned, turning once (1 minute each side), set aside.
Meanwhile, heat remaining oil in a casserole over medium-high heat, add onion, garlic and fennel seeds and stir occasionally until onion is tender (3-4 minutes). Deglaze with wine, simmer until reduced by half (2-3 minutes), add stock and 750ml water, bring to the simmer. Add lentils, bay leaves and thyme, bring to the boil and cook for 10 minutes.
Add sausage and fennel wedges, simmer until sausage is cooked through (1-2 minutes). Stir through radicchio and parsley and serve hot, scattered with fennel fronds.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.