Rosemary Fennel and Pork Sausage Rounds
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 40mins
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- Serves
- 6
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- Calories
- 348
Fragrant fennel and rosemary sausage rounds take your humble breakfast menu up a notch, without all the effort!
Inspired by: https://tenina.com/recipes/rosemary-fennel-and-pork-sausage-pattiesrecipe updated 24 Jan 2022
Ingredients
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- Parmesan cheese
- 30 g
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- Lard
- 20 g
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- Red onion
- 1
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- Garlic clove
- 2
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- Whole wheat bread
- 80 g
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- Pink himalayan salt flakes
- 2 teaspoons
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- Fresh rosemary
- 2 sprigs
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- White pepper
- 1 teaspoon
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- Fennel seeds
- 1 teaspoon
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- Minced pork
- 500 g
Tools
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Oven
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TM5
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Mini muffin pan - 12-hole
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Tm5 bowl
Step preview
- Pre-heat oven - 200°C
- Place a little bit of lard into each hole of a 12 cup muffin tin
- Add red onion, garlic clove, parmesan cheese, whole wheat bread, pink Himalayan salt flakes, fresh rosemary, white pepper and fennel seeds to the TM5 bowl
- Blitz with MC in place 10 sec, speed 8
- Then add lard to the TM5 bowl
- Blend with MC in place 3 sec, speed 8
- Then add minced pork to the TM5 bowl
- Blend 10 sec/Reverse/speed 6 or until well combined. Repeat if needed
- Place muffin tin into hot oven just long enough to melt the lard
- Make sure all the surfaces of the tin are coated before dividing the sausage mixture between the holes. Press down on the mixture to compact it
- Bake until fragrant - 20 min, 200°C
- Serve hot