Recipe For Fennel And Pork Sausages
These rustic sausages can be made by anyone as they do not require sausages skins
Makes enough for: 2 people
Ingredients
- 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
Method
- 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