Orange Fennel Sausage Patties
Orange Fennel Sausage Patties
Photography by Jodi Pudge
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 115 |
| pro | 11 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 1 g |
| fibre | 0 |
| chol | 32 mg |
| sodium | 477 mg |
| potassium | 173 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 5 |
| vit A | 1 |
| vit C | 2 |
| folate | 1 |
- Preparation time: 15 minutes Chill: 1 hour
- Total time : 10 minutes
- Portion size: 8
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.
Ingredients
- 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
Preparation
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.
Source : Canadian Living Magazine: December 2010
