- 1kg/2lb 2oz minced pork
- 1 tsp chopped red chilli
- 1 garlic clove, finely chopped
- 1 tsp fennel seeds
- 110ml/4fl oz red wine
- 4 tbsp olive oil
- salt and freshly ground black pepper
- 2 large red peppers
- 2 large yellow peppers
- 1 tbsp salted capers, soaked for 30 minutes, then drained
- 1 garlic clove, sliced
- ½ red chilli, finely chopped
- 5 anchovies
- olive oil
- Mix the pork, chilli, garlic, fennel seeds, red wine, salt and freshly ground black pepper together in a bowl until well combined.
- Using your hands, divide the mixture into 12 and roll each piece into a sausage shape roughly 8cm/3in long and 3cm/1¼in diameter.
- For the sauce, heat a cast-iron griddle on the hob. Grill the peppers on all sides until the skins are black. Set aside to cool, peel away the skins and remove the seeds.
- Blend the pepper with all the other ingredients (except the oil) in a food processor until smooth.
- With the motor running, pour in enough oil until the dressing becomes a pouring consistency.
- Heat one tablespoons of oil in a large non-stick pan, gently place the sausages into the pan and fry over a medium heat for 10 minutes, turning frequently, until golden-brown on all sides
- Serve the sausages alongside the sauce.