Rosemary and Fennel Pork Sausage Patties


Tenina Holder

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



Total Time




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


  • 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

  • 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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