Fast Recipes

Grilled pork sausages with fennel, radicchio and roasted capsicum

Char-grilled sausages paired with a robust salad makes for a perfect autumn meal.

By Max Adey
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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  • 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)


  • 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.