Pork & Fennel Sausage Patties

Sausage patties with salad, cauliflower, and the ubiquitous pink kraut!

I really wanted to make these sausages for breakfast, but it just never worked out. So I made them for dinner!

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

  1. Combine all ingredients in bowl.
  2. Using either a stand mixer or your hands, mix thoroughly.
  3. Form into 4 inch patties.
  4. 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!

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