Sausage & Vegetable Platter

This salad-lke dish is a real summer treat — a seasonal improvisation on the "meat and vegetables" theme. Simple, easy to make, and full of flavor.

We'll be making sausages first, then frying fresh vegetables in the leftover fat — which is full of salt, spices, and aromas!

Sausage and Vegetable Platter
Sausage and Vegetable Platter

For this recipe, I'm going to assume you have the sausage part sorted out — either because you're making them yourself, or procuring them from your local butcher. If you're in Copenhagen, check out my friend Slagteren ved Kultorvet; his cevapcici are legendary! A blend of lamb, beef, and pork — they go very well with this dish.


  • 1/2 fennel, sliced thin
  • 1 red pepper, cut in rings
  • several small tomatoes (or cherry tomatoes), halved
  • 1/2 red onion, sliced very thin
  • 1 mozarella
  • basil and / or oregano (fresh or dried), to taste
  • A dash or two of olive oil.


First, fry the sausages using a good amount of oil. When done, remove the sausages but keep the pan on medium heat.

Now, fry the fennel slices in the leftover fat. When the slices have browned and softened, remove from pan and arange at the bottom of a large plate, covering the surface evenly.

Now, repeat with the pepper rings. About midway through their cooking time, add in the halved tomatoes. Cook until the tomatoes have softened, stirring ocasionally. Add more oil to the pan if needed.

Remove; arrange the pepper and the tomatoes on top of fennel.

Spread the sliced onion evenly on top of the vegetables.

Shred the ball of mozarella into bite-size pieces, and arrange on top of that, covering whatever empty pockets of space there are.

Finally, add the sausages! Divide them into halves to match the mozarella pieces, and arrange on top of the whole dish.

Sprinkle with herbs; drizzle with olive oil, and serve — likely with a glass of wine!

About the author

Vahagn Hay is a functional training and holistic lifestyle coach based in Copenhagen, Denmark.