Grilled Italian Sausage Patties, Tomato Glaze, Sweet and Sour Peppers
Italian sausage patties
500g butcher sausages
1 teaspoon fennel seeds
1 clove garlic
1 teaspoon red chilli
Few grinds black pepper
Oil for cooking
Split the sausages and remove skin. Place in a bowl. Peel the garlic and chop with the fennel seeds until minced. Mix into the sausage meat with the chilli and pepper. Form into 4 balls and flatten into patties.
Tomato Glaze
30g tomato puree
50ml balsamic vinegar
Pinch salt
1 teaspoon honey
Whisk together.
Rub some oil over the patties and place on a hot pan. Cook for 2 minutes on one side then flip over. Spoon a teaspoon of the glaze over each pattie. Flip over after a minute and spoon another teaspoon each on the other side. Cook until well glazed. Allow to rest. Use the remaining glaze for the peppers.
Sweet and sour peppers
2 red peppers
1 onion, peeled, halved and finely sliced
1 clove garlic, minced
2 tablespoons oil
½ teaspoon salt
Remaining glaze from patties
25ml red wine vinegar
2 teaspoons honey
Handful chopped parsley
Cut the top of the peppers and discard the green stalk. Cut the red top into thin slices. Cut open the pepper and remove the seeds. Slice thinly.
Heat the oil in a large frying pan and add the peppers, onion and garlic. Season with salt and cook until soft – stirring frequently. Add the glaze, red wine and honey and cook until the liquid has evaporated. Add the parsley.
4 ciabatta buns
To assemble – split the buns and toast.
Spread some peppers onto the bottom part of the bun, top with a pattie and add a few more peppers. Top with remaining bun and serve.
