Pork and fennel sausages
Pork and fennel sausages combine savoury ground pork with aromatic fennel and spices, providing a hearty meal option. Perfectly cooked in a skillet, they are suitable for any time of day.
Cook time 12 min
Prep time 20 min
Ingredients:
1 onion2 garlic cloves
1 tsp paprika
1 tsp salt
2 tbsp fresh parsley
18 oz ground pork
1 tbsp olive oil
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.
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.
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.
Pork and fennel sausages FAQ:
Cook the sausages for about 6-8 minutes on each side in a skillet over medium heat, or until they are browned and cooked through. You can also use a meat thermometer; the internal temperature should reach 160°F (71°C).
If you don't have fennel, you can substitute with anise seeds or a dash of cumin for a different flavor profile. Dill can also work in a pinch, but it will alter the overall taste of the sausage.
The best way to ensure the sausages are fully cooked is to check their internal temperature with a meat thermometer, which should read 160°F (71°C). Additionally, they should be evenly browned on the outside and no longer pink in the center.
Store leftover sausages in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze them for up to 2-3 months. Make sure to wrap them tightly to prevent freezer burn.
A large skillet or frying pan is best for cooking these sausages, allowing enough space for them to cook evenly without overcrowding. A 10 to 12-inch skillet is typically suitable.
Cooking 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.
Nutrition Facts
4 ServingsCalories 400kcal
Protein 33g
Carbohydrates 3.62g
Fiber 1.08g
Sugar 1.77g
Fat 30g