Ingredients

  • Italian fennel sausages
  • 2 Radicchio
  • 50g Golden raisins (hydrated)
  • 2 Juicing oranges
  • 1 bunch Parsley
  • 1 bunch Chives
  • 1 bunch Basil
  • 1 Shallot
  • Celery leaves
  • 50g Walnuts
  • 1 tbsp Icing sugar
  • 1 tsp Wholegrain mustard
  • 1 tsp Dijon mustard
  • 200ml Cabernet sauvignon vinegar
  • 400ml Red wine
  • Extra virgin olive oil

Method

Print Recipe
  • Grill the sausages, then cut the radicchio into wedges, peel and segment an orange.
  • Brunoise half a shallot. Pick and chop herbs and celery leaves.
  • Finish the sausage for 3-4 mins in a hot oven.
  • Cook the radicchio in a hot pan with a tablespoon of olive oil. Season with salt then icing sugar, deglaze with cab sav vinegar, add red wine and reduce, whilst reducing fast add mustards.
  • Finish with orange segments, herbs, raisins and walnuts. Plate the radicchio.
  • Sausages should be out of the oven, rested and ready to cut. Carve and Add to the dish, finish with olive oil.

Ingredients

  • Italian fennel sausages
  • 2 Radicchio
  • 50g Golden raisins (hydrated)
  • 2 Juicing oranges
  • 1 bunch Parsley
  • 1 bunch Chives
  • 1 bunch Basil
  • 1 Shallot
  • Celery leaves
  • 50g Walnuts
  • 1 tbsp Icing sugar
  • 1 tsp Wholegrain mustard
  • 1 tsp Dijon mustard
  • 200ml Cabernet sauvignon vinegar
  • 400ml Red wine
  • Extra virgin olive oil

Method

  • Grill the sausages, then cut the radicchio into wedges, peel and segment an orange.
  • Brunoise half a shallot. Pick and chop herbs and celery leaves.
  • Finish the sausage for 3-4 mins in a hot oven.
  • Cook the radicchio in a hot pan with a tablespoon of olive oil. Season with salt then icing sugar, deglaze with cab sav vinegar, add red wine and reduce, whilst reducing fast add mustards.
  • Finish with orange segments, herbs, raisins and walnuts. Plate the radicchio.
  • Sausages should be out of the oven, rested and ready to cut. Carve and Add to the dish, finish with olive oil.

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