NZ Woman's Weekly

Pork sausage in a bun with gherkins, fennel and rocket

  • Meal Type

  • Servings


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)


  • 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.

Issue 1541

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