Pork Family friendly Main Italian

Fennel sausages with stewed capsicum

Name: Fennel sausages with stewed capsicum
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: /italian
Ingredients: 1/4 cup (60ml) olive oil; 12 small, Italian-style pork sausages; 3 red capsicum, seeds removed, cut into 2cm pieces; 2 yellow capsicum, seeds removed, cut into 2cm pieces; 1 garlic clove, crushed; 1 tablespoon baby capers, rinsed; 2 tablespoons flat-leaf parsley leaves, torn

1 rating

10m

15m

Jump to recipe

by Jill Dupleix

Food writer

Oct 03, 2015

Take the humble snag to super-star status with this dish of fennel sausages with bright, sweet capsicums.

1/4 cup (60ml) olive oil
12 small, Italian-style pork sausages
3 red capsicum, seeds removed, cut into 2cm pieces
2 yellow capsicum, seeds removed, cut into 2cm pieces
1 garlic clove, crushed
1 tablespoon baby capers, rinsed
2 tablespoons flat-leaf parsley leaves, torn

Method

1.

Heat 1 tablespoon oil in a frypan over low heat and gently fry the sausages for 8-10 minutes (in batches if necessary), turning occasionally so they brown on all sides. Remove from the pan, drain on paper towel and keep warm.
2.

Meanwhile, place the red and yellow capsicum, remaining oil, garlic and capers in a frypan, and season. Gently stew over low to medium heat for 10-15 minutes, without actually frying or browning. Pour the stewed capsicum onto a large serving platter and arrange the sausages in a row on top. Scatter the torn parsley leaves over and serve hot, warm or at room temperature.