Ingredients
Method
1.Toast fennel seeds in a small dry frying pan over medium-low heat, stirring, 1 minute or until fragrant.
2.Combine chicken, sun-dried tomatoes, seeds, parsley, egg and breadcrumbs in large bowl, season. Shape mixture into 12 sausages.
3.Cook sausages on heated oiled barbecue flat plate.
4.Meanwhile, make tomato salad. Combine ingredients in large bowl, season to taste.
5.Serve sausages with salad.
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