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Ingredients
Serves 4 1 x packet Porkinson sausages For the Dressing 1 x tbsp white wine vinegar
A squeeze of lemon juice
1 x large tbsp runny honey
1 x tsp english mustard powder
1 x tbsp grain mustard
1 x tbsp Dijon mustard
Pinch salt & pepper
100ml water
200ml rapeseed or vegetable oil For the salad 1 x bulb of Florence fennel ½ red onion (finely sliced) 1 x large crisp eating apple of your choice Juice of ½ lemon Salt and pepper
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Method
Whisk first six ingredients together and season. Whisk in water and then gradually add oil, keeping dressing emulsified. Cut the fennel into quarters and remove the fronds from the top of the fennel and set aside. Slice fennel very thinly into a bowl with the sliced onion and lemon juice. Sprinkle with ½ tsp of salt. Peel, core and slice apple and toss with the fennel and onion. Add 2 tbsps of the mustard & honey dressing along with fronds from the top of the fennel. Check seasoning. Pan fry sausages.
To serve Cut sausages into chunks and toss with the salad. Heap into bowls and dress with extra mustard & honey dressing.
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