Name: Chicken sausages with tomato salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 teaspoon fennel seeds, toasted; 750 gram minced (ground) chicken; 1/2 cup (75g) drained sun-dried tomatoes in oil, chopped finely; 1/2 cup fresh flat-leaf parsley, finely chopped; 1 egg; 1/2 cup (50g) packaged breadcrumbs; 90 gram baby spinach leaves; 125 gram cherry tomatoes, halved; 1/2 cup (75g) fetta-stuffed green olives; 2 teaspoon sherry vinegar; 2 teaspoon olive oil

Ingredients

1 teaspoon fennel seeds, toasted

750 gram minced (ground) chicken

1/2 cup (75g) drained sun-dried tomatoes in oil, chopped finely

1/2 cup fresh flat-leaf parsley, finely chopped

1 egg

1/2 cup (50g) packaged breadcrumbs

90 gram baby spinach leaves

125 gram cherry tomatoes, halved

1/2 cup (75g) fetta-stuffed green olives

2 teaspoon sherry vinegar

2 teaspoon olive oil

Method

1.Toast fennel seeds in a small dry frying pan over medium-low heat, stirring, 1 minute or until fragrant.

2.Combine chicken, sun-dried tomatoes, seeds, parsley, egg and breadcrumbs in large bowl, season. Shape mixture into 12 sausages.

3.Cook sausages on heated oiled barbecue flat plate.

4.Meanwhile, make tomato salad. Combine ingredients in large bowl, season to taste.

5.Serve sausages with salad.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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