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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2010
MethodUsing 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 facts Per serving: about
- Sodium 477 mg
- Protein 11 g
- Calories 115.0
- Total fat 8 g
- Potassium 173 mg
- Cholesterol 32 mg
- Saturated fat 3 g
- Total carbohydrate 1 g
- Iron 5.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 2.0