Make these delicious pork and fennel sausages from scratch!
Ingredients
- 1/2 teaspoon fennel seeds
- 1 small brown onion, chopped
- 2 garlic cloves, quartered
- 1 teaspoon paprika
- 1/4 teaspoon sea salt
- 2 tablespoons flat-leaf parsley leaves
- 500g pork mince (see note)
- 1 tablespoon olive oil
Method
- Step 1Using a food processor, process the fennel seeds, onion, garlic, paprika, salt and parsley until finely chopped. Season with pepper. Add mince. Process until just combined.
- Step 2Divide mince evenly into 8 portions. Shape each portion into a long, thin sausage shape. Roll each sausage up in a piece of plastic wrap, twisting the ends to seal tightly.
- Step 3Bring a large deep frying pan of water to the boil. Add half the sausages, in plastic. Cook for 2 to 3 minutes, turning, until mince changes colour. Carefully remove from pan. Cut plastic from sausages and discard. Repeat with remaining sausages.
- Step 4Heat oil on a barbecue hotplate or frying pan over medium-high heat. Cook sausages, turning, for 5 minutes or until browned and cooked through.
Nutrition
543 kj
Energy
8.2g
Fat Total
2.7g
Saturated Fat
0.4g
Fibre
13.3g
Protein
34mg
Cholesterol
99mg
Sodium
0.5g
Carbs (total)
Notes
It’s best to use regular mince rather than lean mince, because the fat in it helps prevent the sausages from drying out during cooking.
Keep turning the sausages during cooking to brown them evenly and prevent them from drying out.
Variation: To make beef sausages, process 500g regular beef mince (see note), 1 brown onion, 2 garlic cloves, 1 teaspoon paprika, 2 tablespoons fresh basil leaves, 1/2 teaspoon dried oregano and 1/2 teaspoon sea salt together in a food processor. Season with pepper. Follow the recipe from step 2.
- Author: Kim Coverdale
- Image credit: Guy Bailey
- Publication: Super Food Ideas