Pork, fennel and sun-dried tomato sausages
- 09.03.2017
- 581
Detailed step-by-step description of how to cook the dish "Pork, fennel and sun-dried tomato sausages". Try it by all means
Recipe «Pork, fennel and sun-dried tomato sausages» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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.
Ingredients:
- 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
Instructions
- 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.
- Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook sausages for 8 to 10 minutes or until cooked through.
- 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.