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Pork & fennel sausages with a capsicum stew & an Italian salsa

Method

  • To make the salsa, soak the bread with the milk for 5 mins. Then process with the parsley, anchovies, capers, quite a bit of ground pepper and the lemon juice.
  • Push everything down from the sides and add up to ½ cup oil, little by little, continually mixing until well incorporated. Taste for seasoning and set aside.
  • Blanch the sausages in simmering water until firmish when squeezed. Then drain well and panfry until golden brown.
  • At the same time, heat a little fresh oil in a wok (or large non-stick pan) and gently sauté the red onion and capsicums with seasonings until tender, regularly stirring and adding a little stock if needed.
  • Mound the vegies on individual plates, top with sausages and sprinkle with the salsa. Serve any extra salsa in a small bowl on the side.

Ingredients

  • 1 thick slice sourdough bread, crusts removed
  • ¼ cup milk
  • 1 small handful Italian (flat leaf) parsley
  • 2 anchovy fillets
  • ½ tbsp rinsed capers
  • sea salt & freshly ground pepper
  • juice of ½ lemon
  • olive oil
  • 8 pork & fennel sausages
  • 1 large red onion, cut in fine wedges
  • 2 each red & yellow capsicums, cored, seeded & finely sliced
  • ½ cup chicken stock, if needed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm