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Fancy sausage sangers

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 small fennel, fronds reserved, thinly sliced
  • 1/3 cup (100g) whole-egg mayonnaise
  • 1 garlic clove, crushed
  • 1 tablespoon lemon juice
  • 2 teaspoons drained capers, finely chopped
  • 1 tablespoon olive oil
  • 500g Coles Finest Angus Beef Sausages
  • 300g pkt Coles Mini White French Sticks
  • 40g baby rocket leaves
  • 150g cherry tomatoes, halved


  • 1
    Coarsely chop the reserved fennel fronds. Combine mayonnaise, garlic, lemon juice, capers, fennel and fennel fronds in a medium bowl. Season.
  • 2
    Heat the oil in a large frying pan over medium-high heat. Cook the sausages, turning, for 6-8 mins or until cooked through.
  • 3
    Meanwhile, 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).
  • 4
    Thickly 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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