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. 

20 Minutes.

Serves 2.

4 x (150g each) pork and fennel sausages
1 fennel bulb
baby spinach
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.

Prepare salad
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

To serve
Plate sausages with salad and dollop of sweet relish.


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.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

October 29, 2015 by Timothy Ryder
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