Grilled pork sausages with fennel, radicchio and roasted capsicum

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2017

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