Fennel And Pork Sausages

This recipe for Fennel And Pork Sausages has been adapted from Sense Of Taste by Chef Peter Ayub.

Today’s inspirational recipe from Lavender and Lime ♥ Fennel And Pork Sausages ♥ #LavenderAndLime Share on X

I have always tried to live my life with integrity. I haven’t always succeeded, and I know that I’ve caused hurt along the way. But, I take full responsibility for my actions and will always acknowledge my faults. But when it comes to this space, in a public and very accessible domain, I’ve made sure to be as open and honest as I can be. I’ve followed the rules, blogged ethically and made mention of gifts I’ve received and payments that have been made. I’ve entered competitions ‘for the heck of it’ because I enjoy the challenge. And then kept silent as my recipes are copied, ideas are replicated and rules are broken. Each time, the winner has been someone who has not played fair. And even though they might pat themselves on their backs and relish in the joy of winning, can they honestly live with themselves knowing they have cheated? When Debs Ayub arranged for Sense of Taste to be sent to me I knew I could not replicate a recipe without the permission from the publisher. This was sought and received and I’m grateful for the opportunity to share with you a winning recipe from Chef Peter Ayub.

Fennel And Pork Sausages
Fennel And Pork Sausages
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5 from 4 votes

Recipe For Fennel And Pork Sausages

These rustic sausages can be made by anyone as they do not require sausages skins
Recipe Category: Meat
Makes enough for: 2 people


  • 375 g pork mince
  • 60 mls fresh breadcrumbs
  • 1 clove garlic, crushed
  • 7.5 mls fennel seeds, lightly crushed
  • 2.5 mls orange zest, finely grated
  • 5 mls fresh thyme leaves, picked
  • 30 mls fresh flat leaf parsley, finely chopped
  • salt and freshly ground black pepper to season
  • canola oil for brushing


  • Place the mince, breadcrumbs, garlic, fennel seeds, orange zest, thyme, and parsley into a large bowl.
  • Season extremely generously
  • Using your hands, mix the ingredients until combined
  • Cover the bowl with cling film and refrigerate for 4 hours
  • Divide the mince into 4 equal portions
  • Wet your hands slightly, and shape each portion into a ball
  • The roll out the ball into a sausage shape
  • Flatten with your hands
  • Lightly brush the sausages with canola oil
  • Heat a large frying pan over a medium to high temperature
  • Cook the sausages for 6 minutes per side
  • Serve immediately on a roll with onion relish, mustard of your choice and dressed rocket leaves

Click on the links for conversions and notes.

Disclosure: I was sent the book to review by Debs Ayub and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.

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46 thoughts on “Fennel And Pork Sausages

  1. I hate that people take credit for something they have not worked for, and winning a competition on someone else’s work is really unfair

  2. I don’t think I have every made a homemade sausages before. These look great Tandy.
    Have a happy Monday.
    🙂 Mandy xo

  3. 5 stars
    Oh delish! I like to add a bit of crushed red pepper. I’m sorry about the issues that you’ve had with blogging and your recipes Tandy. I hope everyone is giving you the credit you deserve.

  4. I salute your integrity!

    We are not pork eaters; but I am impressed with this make your own sausage. No casing required! I’ve recently purchased a meat grinder attachment for my stand mixer. I’m going to do some experimenting with chicken sausage. Thanks for passing this along!

  5. Oh how I love the fennel and orange zest in here. I have to copy your recipes at home Tandy, I’m such an uncreative cook =) Just hoping dinner magically appears on my table. Glad I can pick your brain for tasty ideas on this site…..but no, I will never try to pass them off as my own. That would be totally wrong. Can’t believe others can’t see that.

  6. Good for you for playing by the rules, lots of truths in there. And love the idea of making ones own sausage, looks amazing.

  7. Oh, do love a good sausage and these look exceptional – thanks Tandy.

  8. Delightful recipe, Tandy, I love fennel in a sausage, it adds extra flavour and helps digesting the heavier ingredients. We have a butcher from Sicily in Basel and his salsiccie with finocchio and chilis are legendary!
    Thank you for addressing the issue of copying recipes and not playing by the rules in blogosphere, it is disgusting and a mirror of today’s society.

  9. I am such a pork sausage fan, but I don’t think I’ve had it like this. I must give this a chance… maybe over the weekend.

  10. I am so excited to make these Tandy – sausages without any casing, what a great idea!!!
    I’m sorry to here that someone has done that but the main thing is that you stay true to your own ethics like you are. Hold your head high xxx
    Jan x

  11. 5 stars
    These look so good! All of those different colors are just stunning! I have actually never made my own sausage, but I certainly NEED to make these! LOVE them 😀

  12. I saw a fascinating doco the other day about the guy behind Cabbage Patch Dolls who who had completely ripped off an artist. No only what he did was ethically wrong but of course, he went on to make millions and they were paupers. As to Pork and Fennel Sausages – a classic and a favourite. Thanks for sharing!

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