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Pork, fennel and sun-dried tomato sausages
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 750g pork and veal mince (see note)
  • 100g sun-dried tomato
  • 1 1/2 tsp fennel seeds, toasted (see tip)
  • 125.00 ml finely chopped fresh flat-leaf parsley leaves
  • 1 egg, lightly beaten
  • 125.00 ml fresh breadcrumbs
  • olive oil cooking spray
  • 1 small packham pear, cut into thin wedges
  • 100g baby spinach
  • 2 tsp sherry vinegar
  • 18.40 gm macadamia oil
Instructions:
  • In a large bowl, combine mince, tomato, fennel, parsley, egg, breadcrumbs, salt, and pepper. Use your hands to mix everything together until well combined. Shape 1/3 cup of the mixture into sausages.
  • Prepare the barbecue plate or chargrill by spraying with oil and heating over medium-high heat. Cook sausages for 8 to 10 minutes, or until they are fully cooked.
  • Prepare the Pear and Spinach Salad by combining pears, spinach, vinegar, and oil in a large bowl. Toss ingredients together until well combined. Serve alongside the sausages.

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