NZ Woman's Weekly

Pork & fennel sausage tapas

  • Meal Type

  • Servings

  • Courses

  • 1 pork and fennel sausage round (or 1 packet regular pork and fennel sausages)
  • 1 loaf ciabatta
  • 3 tbsp olive oil
  • Flaky sea salt
  • 1 packet baby vine-ripened tomatoes, quartered
  • 100g Kalamata olives
  • ½ jar peppadews
  • Handful Italian parsley, chopped
  • 2 tbsp good-quality red wine vinegar
  • Freshly ground black pepper

1 Preheat the oven to 180°C. Skewer the sausage round to keep the shape while cooking.  Cook on a barbecue or grill pan over a low heat to prevent the sausage bursting.

2 Tear the ciabatta into pieces, drizzle with some of the olive oil and sprinkle with salt. Bake for about 10 minutes until crispy.

3 In a large bowl, combine the bread, tomatoes, olives, peppadews and parsley. Dress with the combined oil and vinegar, and seasoning.

4 Slice sausage into small pieces and serve with bread salad.

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Marcus Lush counts down to baby no. 2

In this week's issue of New Zealand Woman's Weekly magazine: Marcus Lush counts down to baby no. 2.

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