- 4 large radicchio leaves
- 4 pork bangers
- 100 g caramelised onions
- 8 slices Parma ham
- Sea salt and freshly ground black pepper, to taste
- For the dressing:
- 1/2 red onion, sliced
- 4 t vegetable oil, plus extra for frying
- 2 T sherry vinegar
- 1 free-range egg yolk
- 1 t Dijon mustard
- 50 g walnuts, chopped
Preheat the oven to 180°C. Trim the radicchio and lay flat on a chopping board.
Squeeze the meat from each banger and lay onto the radicchio leaves, retaining the sausage shape.
Top the meat with a few caramelised onions and wrap the leaves around the meat and onions to form a cylinder.
Wrap each of the parcels with a couple of slices of Parma ham and secure the ham with a toothpick.
Heat a braai griddle or griddle pan until smoking hot. Sear the parcels on both sides, then transfer to the oven and roast for 10 minutes, or until the meat is cooked through. Drizzle with the dressing before serving.
To make the dressing, fry the onions in the vegetable oil until soft. Deglaze the pan with sherry vinegar and set aside to cool. Place the onion, egg yolk, mustard and walnuts in a blender. Start blending, then slowly add the vegetable oil until combined.