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Darren Simpson

Italian fennel seed sausages with peppers, capers and basil


Serves 4

Ingredients

Sausage

  • 8 Italian fennel seed Sausages from the best butcher removed from skin
  • sausage skins
  • 6 shallots finely chopped
  • 1 bulb Fennel finely chopped
  • 1 teaspoon fennel seed
  • 2 tablespoons fresh Fennels sprigs chopped
  • 2 tablespoons chopped Flat-leaf parsley
  • 3 tablespoons grated Parmesan

Marinated peppers

  • 3 red capsicums grilled till black, skinned and cut into strips
  • 3 yellow capsicum grilled till black, skinned and cut into strips
  • ¼ bunch picked Basil
  • ¼ bunch picked Flat-leaf parsley
  • ¼ bunch picked red Basil
  • 6 Cloves Garlic peeled and finely sliced
  • 1 bunch large leaf second growth Rocket picked
  • Extra Virgin Olive Oil
  • red wine vinegar
  • salted Caper

Method

Sausage

  1. Sweat the shallots & fennel in a little olive oil till soft add the chopped herbs & Parmesan.
  2. Add this to the sausage meat & mix well.
  3. Stuff the sausage meat into the skin & form sausages.

Marinated peppers

  1. In a small tray sprinkle with a little olive oil, red wine vinegar, a little basil, red basil, parsley, sliced garlic, capers, salt & pepper. Repeat this building up layers till all the peppers are used. Leave to marinade as long as possible.
  2. Pan fry or grill the sausages till cooked, about 6 – 8 minutes.
  3. Serve the sausages with the grilled peppers, drizzle with a little of the pepper juice, garnish with a sprig of basil & serve.
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