The Orchard Sausage and Smitten® Apple Salad

  • Servings

    4

  • Prepration Time

    10 mins

  • Cook Time

    30 mins

INGREDIENTS

  • 1 pack pork sausages
  • 1 red onion, cut into 8ths
  • 1 head of fennel, cut into 8ths
  • 1 garlic cloves, sliced thinly
  • 2 Smitten® apples, peeled, cored and cut into 8ths
  • 1/4 green cabbage, cut into chunks
  • 1 tsp fennel seeds
  • 1/4 tsp chilli flakes
  • 4 thyme sprigs
  • 1/2 cup olive oil
  • 1/4 cup apple juice
  • 1 tsp english mustard
  • sea salt

METHOD

  • Place the sausages onto a hot bbq and cook until charred and cooked through. Drizzle the cabbage, fennel and red onion with extra virgin olive oil, add to the bbq and cook until charred. Drizzle the Smitten® apples with extra virgin olive oil and add to the bbq, grill until charred.
  • In a mortar and pestle add the fennel seeds, chilli flakes and a pinch of salt, pound until the ingredients have broken down. Add the garlic, thyme and extra virgin olive oil, mix together. Add the apple juice and mustard, mix the dressing together.
  • To serve start with cabbage on the base, add the fennel, apple, sausages cut in have diagonally, Onion and the. Top with the dressing.

Recipe by Michael Weldon, featured on Farm to Fork

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