NZ Woman's Weekly
Pork sausage in a bun with gherkins, fennel and rocket

Pork sausage in a bun with gherkins, fennel and rocket

  • Meal Type

    Pork
  • Servings

    4

Believe it or not, it’s easy to make healthy and fresh American dishes, that are also quick to prepare.

  • 4 wholemeal hot-dog buns
  • 4 free-range pork sausages, (try your local butcher)

Topping

  • 4 sweet, sour gherkins, sliced lengthways
  • 1 cup rocket leaves
  • ½ fennel bulb, sliced thin, soaked in water with half the juice of a lemon

Mustard emulsion

  • 2 eggs, soft boiled for five minutes, peeled
  • 1 tbsp dijon mustard
  • 4 tbsp vegetable stock
  • 200ml grapeseed oil
  • Pinch salt and white pepper

For the emulsion

1 Place the soft-boiled eggs, mustard and vegetable stock in a food processor. Blend for 30 seconds, then very slowly add the grapeseed oil until an emulsion forms. Season.

To assemble

1 In a frying pan, grill the sausage over a medium-high heat until cooked through and brown on the outside. Heat the buns and split lengthways. Spoon in a little of the mustard emulsion, followed by the sausage.

2 In a separate bowl, add the gherkin, rocket, fennel and a little of the emulsion.

3 Place over top of the sausage and serve.

Latest Issue

Subscribe to the magazine

Hilary Barry's family secret

In this week's issue of the New Zealand Woman's Weekly, Hilary Barry shares a family secret.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe