Tested till perfect Orange Fennel Sausage Patties
Orange Fennel Sausage Patties
Photography by Jodi Pudge

Orange Fennel Sausage Patties

These sausages taste best when assembled a day ahead so the flavours have a chance to develop. They can also be frozen for up to 2 weeks; thaw before cooking.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2010

  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes Chill: 1 hour
  • Total time 10 minutes
  • Portion size 8


  • 2 tsp 2tspfennel seeds
  • 12 oz 12ozlean ground pork
  • 9 9slices bacon, chopped
  • 2 2cloves garlic, minced
  • 1/3 cup 1/3cupwater
  • 2 tsp 2tspgrated orange rind
  • 1 tsp 1tspsalt
  • 1 tsp 1tspdried savory or dried thyme
  • 1/2 tsp 1/2tsphot pepper flakes
  • 1/2 tsp 1/2tsppepper
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Using spice grinder or mortar and pestle, crush fennel seeds.

In bowl, mix together pork, bacon, garlic, water, orange rind, salt, savory, hot pepper flakes, pepper and fennel seeds just until combined. Form by scant 1/4 cup (60 mL) into sixteen 1/2-inch (1 cm) thick patties. Cover and refrigerate for 1 hour or for up to 12 hours.

With thumb and index finger, make depression in centre of each patty to keep flat when cooking.

In nonstick skillet, fry patties, in batches and turning once, until well browned and digital thermometer inserted in centre reads 160°F (71°C), 10 to 12 minutes.

Nutritional Information Per serving: about

cal 115 pro 11g total fat 8g sat. fat 3g
carb 1g fibre 0 chol 32mg sodium 477mg
potassium 173mg

% RDI:

calcium 2 iron 5 vit A 1 vit C 2
folate 1
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