Rosemary and Fennel Pork Sausage Patties

by

Tenina Holder

Posted March 19, 2021 (Last updated January 24, 2022)

Serves

6

Total Time

40mins

Calories

348

Fragrant fennel and rosemary sausage patties take your humble breakfast menu up a notch, without all the effort! Delicious with slow roasted tomatoes.

recipe-image
    Ingredients

  • Parmesan cheese icon
    Parmesan cheese30 gcubed
  • Lard icon
    Lard20 g
  • Red onion icon
    Red onion1
  • Garlic clove icon
    Garlic clove2
  • Whole wheat bread icon
    Whole wheat bread80 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 teaspoons
  • Fresh rosemary icon
    Fresh rosemary2 sprigsleaves of
  • White pepper icon
    White pepper1 teaspoon
  • Fennel seeds icon
    Fennel seeds1 teaspoon
  • Ground pork icon
    Ground pork500 g
    Method

  • 1. Pre-heat oven - 200°C
  • 2. Place a little bit of lard into each hole of a 12 cup muffin tin
  • 3. Add red onion, garlic clove, parmesan cheese, whole wheat bread, pink Himalayan salt flakes, fresh rosemary, white pepper and fennel seeds to the TM5 bowl
  • 4. Blitz with MC in place 10 sec, speed 8
  • 5. Then add lard to the TM5 bowl
  • 6. Blend with MC in place 3 sec, speed 8
  • 7. Then add ground pork to the TM5 bowl
  • 8. Blend 10 sec/Reverse/speed 6 or until well combined. Repeat if needed
  • 9. Place muffin tin into hot oven just long enough to melt the lard
  • 10. Make sure all the surfaces of the tin are coated before dividing the sausage mixture between the holes. Press down on the mixture to compact it
  • 11. Bake until fragrant - 20 min, 200°C
  • 12. Serve hot

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