Grilled Sausage & Fennel With Apricot Mostarda Grilled Sausage & Fennel With Apricot Mostarda

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Lara McGraw

If the apricots are firm to the touch, soak them in hot water until softened, then pat them dry before chopping.

  • Total time 35 minutes
  • Portion size 4 servings


Apricot Mostarda:


Preheat barbecue to medium-high heat (about 375°F); grease grill.

Apricot Mostarda: In small bowl, stir apricots with hot water. Let stand for 5 minutes. Stir in garlic, shallot, parsley, oil, vinegar and mustard; set aside.

Salad: Place sausages on grill; close lid and cook, turning occasionally, until browned and juices run clear when sausages are pierced or instant-read thermometer inserted in centres reads 160°F, about 8 minutes. Transfer to cutting board; slice.

Meanwhile, in large bowl, toss together fennel wedges, oil, salt and pepper. Place on grill; close lid and cook, flipping once, until grill marked and tender, about 6 minutes.

Toss radicchio with 1/4 cup of the Apricot Mostarda; divide among plates. Top with sausages, fennel wedges and remaining Apricot Mostarda. Garnish with fennel fronds. Serve with lemon.

Nutritional facts Per serving: about

  • Fibre 6 g
  • Sodium 905 mg
  • Sugars 24 g
  • Protein 18 g
  • Calories 480
  • Total fat 31 g
  • Potassium 1144 mg
  • Cholesterol 49 mg
  • Saturated fat 8 g
  • Total carbohydrate 36 g


  • Iron 20
  • Folate 22
  • Calcium 8
  • Vitamin A 16
  • Vitamin C 30
Share X
Lunch & Dinner

Grilled Sausage & Fennel With Apricot Mostarda