A summer sausage roll with a triple dose of fennel

TRIPLE FENNEL SAUSAGE

SANDWICHES

5 fennel sausage links (about 1 lb.)

1 bulb fennel, trimmed

1 red bell pepper, cored

2 tsp. fennel seeds, crushed

2 tbsp. white balsamic vinegar

2 tbsp. mayonnaise

2 tbsp. whole-grain Dijon mustard

Kosher salt and ground black pepper

5 crusty grinder rolls

Heat a grill to medium. Oil the grill grates. Grill the sausages for 20 minutes, turning regularly.

While the sausages grill, make the fennel slaw. Use a mandoline or food processor to shave the fennel and red pepper very thinly. Alternatively, use a knife to slice the fennel and pepper as thinly as possible.

In a medium bowl, whisk together the crushed fennel seed, vinegar, mayonnaise and mustard. Add the fennel and red pepper, tossing to thoroughly coat with the dressing. Season with salt and pepper.

To serve, place each sausage in a roll and top with the slaw.

Makes 5 servings.

— Alison Ladman

Associated Press