Rosemary Fennel and Pork Sausage Patties

makes 12-18
by Tenina Holder

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.

Need

  • 1 red onion
  • 2 cloves garlic
  • 30 g Parmesan cheese, cubed
  • 2 slices whole grain bread (approx 80g)
  • 2 tsp Pink Salt Flakes pink salt flakes BUY
  • 1 tsp white pepper
  • 2 sprigs rosemary, foliage only
  • 1 tsp fennel seeds
  • 20 g lard, plus some more
  • 500 g pork mince
  • Roasted Balsamic Tomatoes (made ahead of time)
  • Roasted Balsamic Tomatoes
  • 1 Kilo ripe tomatoes, halved
  • 2 tbsp raw sugar
  • 2 tsp pink salt flakes
  • Generous drizzle balsamic vinegar
  • Extra Virgin Olive Oil (EVOO) Generous drizzle EVOO 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 TM 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.

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