EASY everyday

“I use this salsa verde dressing with just about everything – meat, fish, salads, eggs…”

Pork and Fennel Sausages with Rocket and Pear Salad

I love a well-made sausage and there’s a fantastic selection available these days. Chicken sausages are also delicious.

12 thin Italian pork and fennel sausages (breakfast sausages)
olive oil
2 handfuls baby rocket
1 pear, quartered, cored and thinly sliced
½ lemon
sea salt and ground pepper

TO SERVE

4 slices grilled sourdough bread, for serving
Salsa Verde, see recipe below
Parmesan, for shaving

EQUIPMENT

6 thin metal skewers

Coil two sausages together and secure each with a skewer. Heat a little oil in a saute pan and cook the sausages, turning once, until golden and cooked through. Combine the rocket and pear in a bowl and toss with olive oil, a squeeze of lemon juice and season.

TO SERVE: Place 1-2 sausage coils on top of the bread and spoon over the salsa verde. Top with salad then a generous grating of Parmesan. SERVES 4.

Salsa Verde

I use this dressing with just about everything – meat, fish, salads, eggs, mozzarella…

½ cup parsley, roughly chopped½ cup mint, roughly chopped2 anchovy fillets, very finely chopped2 tablespoons capers, chopped1 garlic clove, crushedjuice 1 lemonpinch caster sugar3 tablespoons olive oilsea salt and ground pepper