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Fennel Sausages with Stewed Capsicum

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

Prep Time

        Prep time: 10 minutes
        Cook time: 15 minutes
        Yield: Serves 6


    •    1 garlic clove, crushed
    •    1/4 cup (60 ml) olive oil
    •    1 tbsp baby capers, rinsed
    •    2 tbsps flat-leaf parsley leaves, torn
    •    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. 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.

This great family recipe is thanks to delicious at


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