Quantcast
Get breaking news alerts via email

Click here to manage your alerts
This June 9, 2014 photo shows triple fennel sausage sandwiches in Concord, N.H. (AP Photo/Matthew Mead)
Recipe: A summer sausage roll with a triple dose of fennel
First Published Jul 08 2014 09:42 pm • Last Updated Jul 08 2014 09:42 pm

Fennel loves fat. That’s why fennel seeds are such a common seasoning in sausages. They contribute a mildly peppery, fresh flavor that cuts through the delicious heaviness of the rich meat.

So we decided to play up that balance by creating a grilled sausage sandwich with a triple dose of fennel — fennel seeds in the sausage, fresh fennel bulb shaved and piled on top, and more fennel seeds in the dressing. We blend the fresh fennel with shaved red bell pepper and a Dijon-mayonnaise dressing to create a cooling slaw that adds a crunchy sweet contrast to the warm sausage.

At a glance

Triple fennel sausage sandwiches

5 fennel sausage links (about 1 pound)

1 bulb fennel, trimmed

1 red bell pepper, cored

2 teaspoons fennel seeds, crushed

2 tablespoons white balsamic vinegar

2 tablespoons mayonnaise

2 tablespoons whole-grain Dijon mustard

Kosher salt and ground black pepper

5 crusty grinder rolls, to serve

Heat a grill to medium. Oil the grill grates with an oil-soaked paper towel held with tongs.

Grill the sausages for 20 minutes, turning regularly.

While the sausages grill, make the fennel slaw. Use a mandoline or food processor to shave the fennel and red pepper very thinly. Alternatively, use a knife to slice the fennel and pepper as thinly as possible.

In a medium bowl, whisk together the crushed fennel seed, vinegar, mayonnaise and mustard. Add the fennel and red pepper, tossing to thoroughly coat with the dressing. Season with salt and pepper.

To serve, place each sausage in a roll and top with the slaw.

Servings » 5

Source: Associated Press

Join the Discussion
Post a Comment

Want to dress up these rolls even more? Slice sweet onions into thick slabs, coat them with oil and slap those on the grill, too. The grilled onions will provide a delicious bed to nestle the sausages into inside the rolls.




Copyright 2014 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Top Reader Comments Read All Comments Post a Comment
Click here to read all comments   Click here to post a comment


About Reader Comments


Reader comments on sltrib.com are the opinions of the writer, not The Salt Lake Tribune. We will delete comments containing obscenities, personal attacks and inappropriate or offensive remarks. Flagrant or repeat violators will be banned. If you see an objectionable comment, please alert us by clicking the arrow on the upper right side of the comment and selecting "Flag comment as inappropriate". If you've recently registered with Disqus or aren't seeing your comments immediately, you may need to verify your email address. To do so, visit disqus.com/account.
See more about comments here.
Staying Connected
Videos
Jobs
Contests and Promotions
  • Search Obituaries
  • Place an Obituary

  • Search Cars
  • Search Homes
  • Search Jobs
  • Search Marketplace
  • Search Legal Notices

  • Other Services
  • Advertise With Us
  • Subscribe to the Newspaper
  • Access your e-Edition
  • Frequently Asked Questions
  • Contact a newsroom staff member
  • Access the Trib Archives
  • Privacy Policy
  • Missing your paper? Need to place your paper on vacation hold? For this and any other subscription related needs, click here or call 801.204.6100.