Rosemary Fennel and Pork Sausage Patties

Name: Thermomix recipe: Rosemary Fennel and Pork Sausage Patties
Prep time: 5 min
Cook time: 20 min
Ingredients: 1 red onion; 2 cloves garlic; 30 Grams Parmesan cheese, cubed; 2 slices whole grain bread (approx 80g); 2 Teaspoons pink salt flakes; 1 Teaspoon white pepper; 2 sprigs rosemary, foliage only; 1 Teaspoon fennel seeds; 20 Grams lard, plus some more; 500 Grams pork mince; 1 Kilo ripe tomatoes, halved; 2 Tablespoons raw sugar; 2 Teaspoons pink salt flakes; Generous drizzle balsamic vinegar; Extra Virgin Olive Oil (EVOO) as needed

Make on Fresco

makes 12-18 Prep Time 5 minutes Cook Time 20 minutes Rated: Print

Fragrant fennel and rosemary sausage patties take your humble breakfast menu up a notch, without all the effort!

I have to say that fennel and pork are a match made in heaven. I do love making my own ‘sausage’ meat, though I have yet to stuff a sausage casing. I am sure there is a class I am missing somewhere to do just that, but in the meantime I am a tad busy creating new content and/or seeking inspiration for this site as well as all my other projects...

These can be served on their own with the tomatoes or as part of your traditional big breakfast; add eggs, Spicy Maple Baked Beans, cue the toast and you are in Breakfast Heaven. Officially.

Come join our FREE TRIAL on the Insider Club for more great recipes

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

Need

Pork Sausage Patties
1 red onion
2 cloves garlic
30 Grams Parmesan cheese, cubed
2 slices whole grain bread (approx 80g)
2 Teaspoons pink salt flakes BUY
1 Teaspoon white pepper
2 sprigs rosemary, foliage only
1 Teaspoon fennel seeds
20 Grams lard, plus some more
500 Grams pork mince
Roasted Balsamic Tomatoes
1 Kilo ripe tomatoes, halved
2 Tablespoons raw sugar
2 Teaspoons pink salt flakes BUY
Generous drizzle balsamic vinegar
Extra Virgin Olive Oil (EVOO) as needed BUY

Do

1: Preheat oven to 200°C and place a little bit of lard into each hole of a 12 cup muffin tin.
2: Place onion, garlic, cheese, bread, salt, pepper, rosemary and seeds into Thermomix bowl and mill 10 sec/speed 8.
3: Add lard and blend 3 sec/speed 8.
4: Add pork and blend 10 sec/Reverse/speed 6 or until well combined. Repeat if needed. (This will vary depending on your mince.)
5: Place muffin tin into hot oven just long enough to melt the lard. Make sure all the surfaces of the tin are coated before dividing the sausage mixture between the holes. Press down on the mixture to compact it.
6: Bake 20 minutes or until fragrant and golden.
7: Serve hot with Roasted Balsamic Tomatoes as part of a BIG breakfast or just on their own.
8: To make the Roasted Balsamic Tomatoes: Preheat oven to 160°C and line a large flat baking tray with paper. Prepare tomatoes and place onto the tray. Sprinkle with sugar, salt and drizzle with balsamic and EVOO to taste. Roast for about an hour, until well caramelized and browned. Eat hot, cold or keep in the fridge to use in salads. These will only keep a couple of days at most.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!