Everyone loves sausages! Ask your butcher for gluten free pork and fennel bad boys... Matched perfectly with a crisp salad of seasonal veg and green apple. Enjoyed inside or out on a warm late spring evening.
4 x (150g each) pork and fennel sausages
1 fennel bulb
1 granny smith apple
2 medium Radish
1 tablespoon apple cider vinegar
2 tablespoons mango relish
1 tablespoon wholegrain mustard
Heat oven & cook sausages
Heat some olive oil in a non-stick frying pan over medium heat, add sausages and cook for 2-3 minutes on each side or until brown. Remove pan from the heat and cover with foil.
Combine 2 tablespoons of olive oil, cider vinegar, mustard and whisk to combine, season to taste. Finely slice or mandolin fennel, baby spinach, apple (quartered and cored) and radish to bowl and toss to combine
Plate sausages with salad and dollop of sweet relish.
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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
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