Orange Fennel Sausage Patties
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Orange Fennel Sausage Patties
Photography by Jodi Pudge
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 115115 cal |
| pro | 11 g11g pro |
| total fat | 8 g8g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 1 g1g carb |
| fibre | 00 fibre |
| chol | 32 mg32mg chol |
| sodium | 477 mg477mg sodium |
| potassium | 173 mg173mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 55 iron |
| vit A | 11 vit A |
| vit C | 22 vit C |
| folate | 11 folate |
- Preparation time: 15 minutes Chill: 1 hour
- Total time : 10 minutes
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 fennel seeds 2 tsp fennel seeds
- 12 oz lean ground pork 12 oz lean ground pork
- 9 slices bacon , chopped9 slices bacon, chopped
- 2 cloves garlic , minced2 cloves garlic, minced
- 1/3 cup water 1/3 cup water
- 2 tsp grated orange rind 2 tsp grated orange rind
- 1 tsp salt 1 tsp salt
- 1 tsp dried savory 1 tsp dried savory or dried thyme
- 1/2 tsp hot pepper flakes 1/2 tsp hot pepper flakes
- 1/2 tsp pepper 1/2 tsp pepper
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.
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
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