Pork and fennel sausages with fresh tomato salsa

Marinating • 1 hour

Serves 4

Ingredients:

4 fresh pork and fennel Italian-style sausages

3 tbsp olive oil

2 garlic cloves, finely chopped

4 sprigs of fresh dill

4 ripe tomatoes, seeded and diced

½ cup Kalamata olives, pitted and coarsely chopped

large handful of fresh basil leaves

2 tbsp extra virgin olive oil

4 thick slices crusty Italian-style sourdough bread

sea salt and freshly ground black pepper

Method:

1 Put the sausages in a shallow glass or ceramic dish. Add the 3 tablespoons olive oil, the garlic, and dill, and season with a little salt and pepper. Stir the sausages around so that they are well coated. Cover with plastic wrap, and leave to marinate in the refrigerator for at least 1 hour.

2 Meanwhile, to make the salsa, combine the tomatoes, olives, basil, and extra virgin olive oil in a bowl, and mix well. Season with salt and pepper to taste.

3 Heat a ridged cast-iron stovetop grill or outdoor grill, or a heavy frying pan, until hot. Grill the sausages for 10–15 minutes until cooked through, turning halfway during cooking to brown both sides.

4 To serve, divide the sausages among 4 serving plates, and spoon the tomato salsa over the top. Serve immediately.

Cook’s Notes:

For a more casual option, twist breakfast-style link sausages in the middle, marinate. and grill as above (they will take slightly less time to cook), and pile onto a platter with the salsa in a bowl on the side. Alternatively, pile the links and salsa onto bruschetta drizzled with olive oil and freshly ground pepper, and top with arugula leaves.

Pork and fennel sausages with fresh tomato salsa