Name: Grilled pork sausages with fennel, radicchio and roasted capsicum
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 8 thick pork and fennel sausages; 150 ml extra-virgin olive oil; ¾ cup oregano (firmly packed); 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 small black olives, such as Ligurian (½ cup); ½ cup oregano (firmly packed)

Ingredients

8 thick pork and fennel sausages

150 ml extra-virgin olive oil

¾ cup oregano (firmly packed)

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 small black olives, such as Ligurian (½ cup)

½ cup oregano (firmly packed)

Method

1.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.

2.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).

3.Meanwhile, to make a salsa,process remaining ingredients in a food processor until finely chopped, then season to taste.

4.Toss salad with half the salsa, season to taste and top with fennel fronds. Serve with sausages and remaining salsa.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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