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