Pork and fennel sausages
Enjoy the savory blend of flavors in our Pork and Fennel Sausages! Made with juicy ground pork, aromatic fennel, and a touch of paprika and garlic, these homemade sausages are seasoned to perfection with fresh parsley and a hint of salt. Perfect for grilling, pan-frying, or baking, they make a delicious addition to any meal. Follow our simple recipe to create mouthwatering sausages that will impress your family and friends.
- 20 Mar 2025
- Cook time 12 min
- Prep time 20 min
- 4 Servings
- 7 Ingredients
Pork and fennel sausages are a delightful dish that marries the savory flavor of ground pork with the aromatic notes of fennel. Perfect for a hearty breakfast or a delicious dinner, these sausages are sure to become a family favorite. Here’s a simple recipe to help you make these tasty sausages at home.
Ingredients:
Instructions:
- Finely chop the onion and parsley.
- Mince the garlic cloves.
- In a large mixing bowl, combine the chopped onion, minced garlic, paprika, salt, and chopped parsley.
- Mix these ingredients well to ensure the spices and herbs are evenly distributed.
- Add the ground pork to the bowl with the mixed spices and herbs.
- Use your hands or a large spoon to thoroughly mix the ground pork with the seasoning mixture until everything is well combined.
- Divide the pork mixture into equal portions based on the size you desire.
- Shape each portion into sausage links or patties.
- Heat the olive oil in a large skillet over medium heat.
- Once the oil is hot, add the shaped sausages to the skillet.
- Cook the sausages for about 6-8 minutes on each side, or until they are browned and cooked through. Be sure to turn them occasionally for even cooking.
- Once cooked, remove the sausages from the skillet and let them rest for a couple of minutes.
- Serve hot with your favorite sides or in a bun.
Tips:
- Use fresh and high-quality ground pork for the best flavor.
- You can adjust the quantity of garlic and paprika according to your taste preference.
- Chill the mixture in the refrigerator for at least 30 minutes before forming the sausages; this helps the flavors meld together.
- If you don’t have a sausage stuffer, you can shape the mixture into patties and cook them in a skillet.
- Do not overmix the ingredients; this can make the sausages tough.
Making your own pork and fennel sausages at home is a rewarding experience that results in a flavorful and satisfying dish. With just a few ingredients and some simple steps, you can create a delicious meal that’s sure to impress. Enjoy your homemade sausages with your favorite sides or as part of a larger meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 400kcal | 20% |
| Protein | |
| Protein 33g | 22% |
| Carbohydrates | |
| Carbohydrates 3.62g | 1% |
| Fiber 1.08g | 3% |
| Sugar 1.77g | 2% |
| Fat | |
| Fat 30g | 35% |
| Saturated 10g | 35% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 44ug | 5% |
| Choline 120mg | 21% |
| Vitamin B1 0.92mg | 77% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 6mg | 35% |
| Vitamin B6 0.58mg | 34% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.69ug | 29% |
| Vitamin C 7mg | 7% |
| Vitamin E 0.66mg | 4% |
| Vitamin K 44ug | 35% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.08mg | 9% |
| Iron, Fe 2.17mg | 20% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 310mg | 24% |
| Potassium, K 560mg | 16% |
| Selenium, Se 45ug | 83% |
| Sodium, Na 580mg | 39% |
| Zinc, Zn 4.25mg | 39% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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