Italian Sausage on orange and caper salad

Fully refreshed after two Mediterranean breaks in quick succession, I am inspired. One of my breaks was in Sicily and this recipe is classically Sicilian; marrying the best of the region in one simple dish packed full of unusual combinations.

The vegetarian alternative for this dish – just as tasty

We headed to Modica, a crowded, tightly packed town full of Baroque charm, Aztec recipe chocolate and charm. I discovered this dish when the other half and I discovered a courtyard tavola calda (a small restaurant with a small, locally-sourced menu) to escape the 45-degree heat. Don’t be put off by the combo – it’s delicious.

We were staying with a vegetarian which is why I created the fennel version for the non-meat eaters.

Music to listen to while preparing this dish: ‘Human’ by Rag’n’Bone Man 


  • 2 large ripe sweet oranges
  • 1 tablespoon capers in brine (or 1/2 teaspoon of salted capers chopped)
  • Heaped teaspoon of chopped fresh thyme
  • One large Italian pork, fennel and chilli sausage (they come in rounds)
  • Splash of Nero d’Avola wine
  • Or one large fennel sliced (veggie options)
  • Salt and pepper
  • Chilli (if going veggie)


  1. Pan fry the sausage, making sure you get a good colour all the way round.
  2. With a large sharp knife, peel and slice the oranges into rounds and arrange on a large platter.
  3. Sprinkle the capers and fresh thyme over the oranges then season lightly with salt and pepper.
  4. Once the sausage is cooked, remove from the pan and chop into 2″ size pieces.
  5. Keep the pan on the heat and deglaze the pan with the Nero d’Avola wine
  6. Add the sausages to the wine, toss and then add on top of the orange salad.
  7. If going veggie, coat the fennel pieces with olive oil and season with the salt, pepper and chilli.
  8. Grill until cooked, turning regularly and the fennel has started to brown.
  9. Add to the top of the orange salad

Serve with the Sicilia Nero d’Avola wine you opened for this recipe.

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