8thick pork and fennel sausages150 mlextra-virgin olive oil¾ cup (firmly packed)oregano2 tbspbalsamic vinegar1 tbsplemon juice1 tbspfinely chopped rosemary leaves2anchovy fillets1small garlic clove, crushedFennel, radicchio and roasted capsicum salad2capsicum, quartered, seeds and membrane removed2 tbspolive oil1fennel bulb, thinly sliced on a mandoline, fronds reserved1small head radicchio, leaves torn1golden shallot, thinly sliced into rounds on a mandoline80 gm (½ cup)small black olives, such as Ligurian½ cup (firmly packed)oregano
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.
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).
Meanwhile, to make a salsa,process remaining ingredients in a food processor until finely chopped, then season to taste.
Toss salad with half the salsa, season to taste and top with fennel fronds. Serve with sausages and remaining salsa.