Ingredients
- 4-8 pork and fennel sausages
- Apple and fennel salad
- 30 ml olive oil
- 1/3 cup cider vinegar
- 2 tsp sugar
- 1 clove garlic, finely chopped
- 2 tsp yellow mustard seeds
- 2 shallots, or 1 medium red onion, finely diced
- 1 bulb fennel, finely sliced
- 2 tsp fennel leaves, roughly chopped
- 2 tart apples, cored and cut into wedges
PORK AND FENNEL SAUSAGES WITH APPLE AND FENNEL SALAD
Method
- Place the plump sausage directly onto the grill and cook, rotating often so that they are golden all over and cooked through (12-15 minutes)
- Whilst they are cooking make the salad: Begin by making the dressing, adding the oil, vinegar, sugar, mustard seeds and garlic together in a medium sized bowl
- Stir to combine and set aside
- As soon as you cut the apples place directly into the dressing and toss to coat (this will help discolouration
- Continue by adding the finely sliced fennel, shallots or red onion and fennel leaves
- Season lightly with sea salt flakes and stir gently
- To serve, place the cooked pork and fennel sausages onto a platter and serve with the crisp, fragrant salad alongside
- As simple as that!
Comments
Serves 4
Thanks to Havoc Pork (sausages) , Brydone Organics (fennel), and Harwarden Orchard (apples) for providing the ingredients used in the cooking demonstration at the Otago Farmers Market
If you would like to download a printable version of this recipe, please click here
