Ingredients
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1 small fennel, fronds reserved, thinly sliced
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1/3 cup (100g) whole-egg mayonnaise
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1 garlic clove, crushed
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1 tablespoon lemon juice
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2 teaspoons drained capers, finely chopped
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1 tablespoon olive oil
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500g Coles Finest Angus Beef Sausages
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300g pkt Coles Mini White French Sticks
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40g baby rocket leaves
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150g cherry tomatoes, halved
Method
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1Coarsely chop the reserved fennel fronds. Combine mayonnaise, garlic, lemon juice, capers, fennel and fennel fronds in a medium bowl. Season.
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2Heat the oil in a large frying pan over medium-high heat. Cook the sausages, turning, for 6-8 mins or until cooked through.
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3Meanwhile, preheat oven to 220C. Place bread on a baking tray. Bake for 5-7 mins or until lightly browned. Cut each bread stick in half crossways, then carefully split lengthways (don’t cut all the way through).
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4Thickly slice the sausages diagonally. Spoon half the fennel mixture among the bread. Top with rocket, tomato and sausage. Spoon over remaining fennel mixture. Season.
Source: taste.com.au
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