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Hand-Made Pork And Fennel Sausages

pork sausages

These are not really a true sausage as they have no casing. But they take the shape of a sausage and taste as good. The combination of pork, fennel and chilli flakes is very southern Italian where sausages are traditionally cooked on a grill in a large coil or spiral shape.

Serves 4-6

1 kg (2 lb 4 oz) minced (ground) pork neck
1 teaspoon chilli flakes
1 tablespoon rice flour
1 tablespoon fennel seeds
1 teaspoon sea salt
8 garlic cloves, crushed
3 tablespoons finely chopped flat-leaf (Italian) parsley, plus extra, to serve
25 g (1 oz/  cup) finely grated pecorino cheese
chargrilled lemon wedges, to serve

1 Use your hands to combine all the ingredients, except the olive oil and lemon wedges, in a bowl. Pick the mixture up and firmly throw it back into the bowl or onto a clean work surface to remove any air.
2 Using wet hands, roll   cup portions of the mixture into little sausages, about 10 cm (4 in) long.
3 Preheat the barbecue hotplate to high and lightly brush with some olive oil to grease. Cook sausages for 4-5 minutes each side, until well browned and just cooked through. Scatter over the extra parsley and serve with the lemon wedges on the side.

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Recipes and images from King of the Grill by Ross Dobson (Murdoch Books) $39.99 available now.

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