This dish looks impressive but it’s so easy to make – and it’s a good recipe to make sausages more interesting and use up apples that are on the turn
- 1tbsp white wine vinegar
- A squeeze of lemon juice
- 1 large tbsp runny honey
- 1tsp English mustard powder
- 1tbsp grain mustard
- 1tbsp Dijon mustard
- A pinch of salt and pepper
- 100ml water
- 200ml rapeseed or vegetable oil
- For the salad:
- 1 bulb of fennel
- 1/2 red onion (finely sliced)
- 1 large eating apple
- Juice of 1/2 lemon
- Salt and pepper
Pan fry or grill sausages.
Whisk the first 6 dressing ingredients together and season. Then whisk in the water and then gradually add oil, to keep the dressing runny.
Cut the fennel into quarters, removing the leafy tops and set aside.
Slice fennel very thinly and mix with the sliced onion and lemon juice.
Sprinkle with 1/2tsp of salt.
Peel, core and slice the apple and toss with the fennel and onion.
Slice the sausage into thick chunks and toss with the salad ingredients.
Pour over the dressing and serve.