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Heat the oil in a non-stick pan over a medium-high heat and fry the sausagemeat until brown all over. Season well, then add the sage, garlic and fennel seeds, and stir for 1 min.
Toss in the apples and cover with a lid for 4 mins or until they have softened. Season to taste.
Spread a little mixture on each slice of toast and top with a couple of slices of lardo. Serve as a starter.