Pork, Fennel And Sun-Dried Tomato Sausages

  • 750g pork and veal mince (see note)
  • 2/3 cup (100g) sun-dried tomatoes in oil, drained, finely chopped
  • 1 1/2 teaspoons fennel seeds, toasted (see tip)
  • 1/2 cup finely chopped fresh flat-leaf parsley leaves
  • 1 egg, lightly beaten
  • 1/2 cup fresh breadcrumbs
  • olive oil cooking spray
  • 1 small packham pear, cut into thin wedges
  • 100g baby spinach
  • 2 teaspoons sherry vinegar
  • 1 tablespoon macadamia oil

Place mince, tomato, fennel, parsley, egg and breadcrumbs in a large bowl. Season with salt and pepper. Using clean hands, mix to combine. Using 1/3 cup mixture at a time, shape mixture into sausages.

Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook sausages for 8 to 10 minutes or until cooked through.

Meanwhile, make Pear and spinach salad: Place pear, spinach, vinegar and oil in a large bowl. Toss to combine. Serve sausages with pear and spinach salad.