Pork, fennel and sun-dried tomato sausages

Cooking Meat Pork, fennel and sun-dried tomato sausages

Detailed step-by-step description of how to cook the dish "Pork, fennel and sun-dried tomato sausages". Try it by all means

Lables: Fish free Lactose free Milk free Shellfish free
  1. Place mince, tomato, fennel, parsley, egg and breadcrumbs in a large bowl. Season with salt and pepper. Using clean hands, mix to combine. Using 1/3 cup mixture at a time, shape mixture into sausages.
  2. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook sausages for 8 to 10 minutes or until cooked through.
  3. Meanwhile, make Pear and spinach salad: Place pear, spinach, vinegar and oil in a large bowl. Toss to combine. Serve sausages with pear and spinach salad.

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750g pork and veal mince
2/3 cup sun-dried tomatoes in oil, drained, finely chopped
1 1/2 tsp fennel seeds, toasted
1/2 cup finely chopped fresh flat-leaf parsley leaves
1 egg, lightly beaten
1/2 cup fresh breadcrumbs
olive oil cooking spray
1 small packham pear, cut into thin wedges
100g baby spinach
2 tsp sherry vinegar
1 tbsp macadamia oil

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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