2 (200 g) pork and fennel sausages
100 g feta or goats cheese, cut or crumbled into 1cm pieces
1 bunch watercress, picked into sprigs, rinsed
Extra virgin olive oil, to drizzle
1 punnet micro herbs or cress (optional)
- Cook sausages in a non-stick frying pan for 10-12 minutes or until cooked through. Drain on paper towel. Hold pomegranate with cut side over a bowl and tap skin firmly with a spoon. Let seeds fall into the bowl and set aside. Discard any white pith.
- Cut each sausage into 8 pieces and slide a piece onto each fork. Follow with a piece of cheese, then wrap with 2 sprigs of watercress. Thread a few seeds of pomegranate onto fork. Drizzle with oil and sprinkle with herbs or cress and a few more pomegranate seeds.