This recipe doesn’t contain lots of ingredients, but it packs a real punch in terms of flavour!  Although the dressing contains a little olive oil, the fat from the sausages will flavour the salad leaves too and the sweetness of the sausages goes so well with the bitterness of radicchio.  The gorgeous charred red leaves make an easy supper or lunch dish pretty as a picture.

Pork & Marmalade Sausages with Grilled Radicchio

Prep time 10 mins
Cooking time 20 mins
Serves 3


1 pack HECK Pork & Marmalade sausages

2 large heads radicchio

3 tbsp extra-virgin olive oil

1 lemon

Fresh basil leaves


Grill or BBQ the sausages according to the packet instructions.

Meanwhile, halve the radicchios keeping the stem whole and toss in a bowl with 2 tbsp olive oil and a generous seasoning of ground black pepper and a dash of sea salt.  Ensure the radicchio is evenly coated in the olive oil.

Heat a griddle pan then put the radicchio halves in the pan with the cut side down.  Cook for 3-4 minutes until the outer leaves are turning a dark brown.  Remove from the pan and leave to cool while the sausages are cooking.  This can be done on a BBQ if the weather is kind!

When the sausages are ready to eat, slice the radicchios thinly and layer into a large shallow platter.  The outside will be charred but the inner leaves still crisp and raw.  Pour over 1 tbsp olive oil and the juice of half a lemon before topping with the grilled sausages.  Finish off with a few torn basil leaves and serve up with some crusty bread.


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Nutritional Info

Serving Size: 254g

Amount Per Serving

Calories: 476kcal

Total Fat: 37g

Saturates: 12g

Sugars: 11g

Salt: 2.7g

Protein: 24g

Carbs: 11g

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