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Coles

A tasty twist on an Aussie classic, these fancy sausage sangers are a weekend staple. Topped in a creamy fennel mixture, this dish is full of flavour.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Fancy sausage sangers

Ingredients

  • 1 small fennel, fronds reserved, thinly sliced
  • 1/3 cup (100g) whole-egg mayonnaise
  • 1 garlic clove, crushed
  • 1 tbs lemon juice
  • 2 tsp drained capers, finely chopped
  • 1 tbs olive oil
  • 500g Coles Finest Angus Beef Sausages
  • 300g pkt Coles Mini White French Sticks
  • 40g baby rocket leaves
  • 150g cherry tomatoes, halved

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Coarsely chop the reserved fennel fronds. Combine mayonnaise, garlic, lemon juice, capers, fennel and fennel fronds in a medium bowl. Season.
  2. Step 2

    Heat the oil in a large frying pan over medium-high heat. Cook the sausages, turning, for 6-8 mins or until cooked through.
  3. Step 3

    Meanwhile, preheat oven to 220°C. Place bread on a baking tray. Bake for 5-7 mins or until lightly browned. Cut each bread stick in half crossways, then carefully split lengthways (don’t cut all the way through).Thickly slice the sausages diagonally. Spoon half the fennel mixture among the bread. Top with rocket, tomato and sausage. Spoon over remaining fennel mixture. Season.

    Fancy sausage sangers

    Fancy sausage sangers
    • Serves4
    • Cook time10 minutes
    • Prep time10 minutes
    Ingredients
    • 1 small fennel, fronds reserved, thinly sliced
    • 1/3 cup (100g) whole-egg mayonnaise
    • 1 garlic clove, crushed
    • 1 tbs lemon juice
    • 2 tsp drained capers, finely chopped
    • 1 tbs olive oil
    • 500g Coles Finest Angus Beef Sausages
    • 300g pkt Coles Mini White French Sticks
    • 40g baby rocket leaves
    • 150g cherry tomatoes, halved
      Description

      A tasty twist on an Aussie classic, these fancy sausage sangers are a weekend staple. Topped in a creamy fennel mixture, this dish is full of flavour.

      Method
      1. Step 1

        Coarsely chop the reserved fennel fronds. Combine mayonnaise, garlic, lemon juice, capers, fennel and fennel fronds in a medium bowl. Season.
      2. Step 2

        Heat the oil in a large frying pan over medium-high heat. Cook the sausages, turning, for 6-8 mins or until cooked through.
      3. Step 3

        Meanwhile, preheat oven to 220°C. Place bread on a baking tray. Bake for 5-7 mins or until lightly browned. Cut each bread stick in half crossways, then carefully split lengthways (don’t cut all the way through).Thickly slice the sausages diagonally. Spoon half the fennel mixture among the bread. Top with rocket, tomato and sausage. Spoon over remaining fennel mixture. Season.