Fennel And Pork Sausages

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

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
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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

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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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