Name: Fennel sausages with butterbean salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram sausage mince; 1 small fennel bulb, finely chopped; 50 gram finely chopped pancetta; 1/3 cup chopped mint; 2 tablespoon dried breadcrumbs, plus extra to coat sausage; 1 green onion, chopped; 1 clove garlic, crushed; 400 gram can butterbeans, drained and rinsed; 10 cherry tomatoes, halved; 1/2 small red onion, sliced; 2 tablespoon olive oil, plus extra for shallow frying; 1 tablespoon red wine vinegar

Fennel sausages with butterbean salad

Serves 4

Prep

25M

Cook

10M

Total

35M

Skip to Recipe

Ingredients

500 gram sausage mince

1 small fennel bulb, finely chopped

50 gram finely chopped pancetta

1/3 cup chopped mint

2 tablespoon dried breadcrumbs, plus extra to coat sausage

1 green onion, chopped

1 clove garlic, crushed

400 gram can butterbeans, drained and rinsed

10 cherry tomatoes, halved

1/2 small red onion, sliced

2 tablespoon olive oil, plus extra for shallow frying

1 tablespoon red wine vinegar

Method

1.In a large bowl, combine sausage mince, fennel bulb (reserve fronds), pancetta, mint, breadcrumbs, green onion and garlic. Season to taste.

2.Form into 8 thick sausage shapes. Toss in 1/2 cup dried breadcrumbs to coat. Heat enough oil to shallow-fry in a large frying pan on high. Cook sausages for 8-10 minutes, turning occasionally, until browned and cooked through. Drain on paper towel.

3.Meanwhile, in a large bowl, combine butterbeans, tomatoes, red onion, olive oil, vinegar and resewed fennel fronds. Season to taste and mix well. Serve with sausages and accompany with mustard mayonnaise.

Turn sausages into sausage rolls by rolling in puff pastry and baking.
Note

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Ingredients

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