Ingredients

• 500g/1lb 2oz quality pork sausages
• coarse ground
• such as Cumberland
• removed from their skins
• 1 large clove garlic
• finely chopped
• ½ tsp fennel seeds
• lightly ground in a mortar and pestle
• ½ tsp chilli flakes
• or powder
• 1 tsp cracked black pepper
• 2 red peppers
• 2 yellow peppers
• 2 tbsp olive oil
• 75ml/2½fl oz red wine
• 1 tbsp chopped fresh parsley
• parsley sprigs

Directions

• To make the sausage patties
• simply combine the sausage meat with the garlic
• fennel
• chilli and black pepper. With your hands form into eight even sized portions
• and shape into patties.
• Heat one tablespoon of oil in a heavy fry pan over moderate heat
• and the remaining oil
• and fry the patties for approximately four minutes on each side. When golden brown and cooked through
• remove them to a warm plate
• and cover lightly with foil.
• Preheat the oven to 200C/400F/Gas 6 (or grill).
• Rub the peppers with a tablespoon of oil and roast in a hot oven
• or under the grill until well blistered and blackened.
• Allow the peppers to cool
• then peel
• seed
• and cut into strips.
• Pour the red wine into the pan to deglaze all the caramelised sausage juices. Add the peppers and the chopped parsley
• and season with salt and pepper to taste. Warm through
• and then serve with the patties.
• Garnish with the sprigs of parsley.