-
Sausage, Fennel Seed and Tomato Crostini
This is a Tuscan-inspired dish and it is really easy to make. Use the best quality sausages you can find, if you can't find fennel sausages just use a teaspoon of extra fennel seeds. Adding Parmesan binds the tomato sausage mixture and make the crostini easier to eat! Ingredients
- 1 small ciabatta loaf or other country-style bread
- 4 tablespoons olive oil
- 1/2 white onion, finely chopped
- 2 whole garlic cloves, minced or crushed
- 4 best-quality pork sausages, flavoured with fennel if possible
- 1 tablespoon fennel seeds
- 200g Italian peeled plum tomatoes (in a tin)
- 2 teaspoons tomato puree
- 50g freshly grated Parmesan cheese
- A few springs of fresh basil
Directions
- Remove the sausages from their casings and put to one side.
- Put a large frying pan on a medium heat, pour in two tablespoons of olive oil and gently fry the chopped onion. Once it starts to soften, add the garlic and gently fry too for just a few minutes.
- Add the fennel seeds into the pan and stir then add the sausage meat into the pan, breaking it up with your hands as it goes in. Fry for around 6 minutes on a medium head, until the sausage meat browns and is cooked through. If there if too much fat, you could drain a little off at this stage. Keep stirring the sausage meat to break it up some more and make sure it doesn't burn or stick.
- Add the tinned tomatoes and tomato puree and stir well. Sprinkle some of the Parmesan cheese into the pan which will help to bind the sausage meat making it easier for topping the toast.
- Leave the sausage and tomato mixture to cook gently while your prepare the crostini/bread.
- Slice your Ciabatta or other bread (I like to cut mine diagonally across the loaf) drizzle with the rest of the olive oil and either place under the grill or in a griddle pan until golden.
- Top each slice of bread with some of the sausage mixture, a scattering of more Parmesan cheese and some fresh basil leaves.
Share Recipe
Similar Recipes
Leave a review or comment
