Sausage patties with salad, cauliflower, and the ubiquitous pink kraut!
If you are sensitive to eggs or don’t have any, you can leave them out. I just put them in to stretch the pork. I might even add 4 eggs next time. The herbs are also flexible – add more if your family likes a more herby sausage and less if they like plain better.
My pork came from Taylor-Made Farm in Lebanon, OR, and it is delish! We’re so fortunate here in Portland to have awesome local farmers.
Pork & Fennel Sausage Patties serves 4
1.5 lb ground pork
3 eggs
1 bulb fennel, minced
3 T fresh sage, minced
2 T fresh Italian parsley, minced
salt and pepper to taste
- Combine all ingredients in bowl.
- Using either a stand mixer or your hands, mix thoroughly.
- Form into 4 inch patties.
- Fry over medium heat until juices run clear.
UPDATE 5/11/11 – Now with 25% liver!
This post is part of Kelly the Kitchen Kop’s Real Food Wednesday!
[...] Pork-Fennel Sausage Patties [...]
They turned out beautifully … I used hot and mild pork (2 1bs., total), four eggs, and some organic breadcrumbs.