pork / recipes

RECIPE: Skinless Pork Sausages with Ground Fennel

porksausages

When I lived in Germany in the mid 90s I was going through an anti-pork phase, which I dismay of now knowing the delicious array of things I must have missed out on, and because I was only a child at the time, my lasting food memories are largely of the cakes, pastries and Christmas market delicacies like Dampfnudel, Zimtsterne and Gebrante Mandeln.

Pork sausages and sauerkraut, however, is the sort of meal you’d expect to be served in a German Biergarten alongside a glass of Altbier. Although more varied than you might think – there is much good to be said about the Turkish and Japanese influences – traditional German cuisine does rely heavily on pork, cabbage and potatoes – braised ham hocks, breaded schnitzel, crispy potatoes (Bratkartoffel) and braised cabbage are all dishes you’d expect to find on the menu.

This sausage recipe, complete with homemade sauerkraut, is based on this type of traditional German food. Simple, hearty and filling, it’s cheap, easy to prepare and above all it’s delicious. Serve with potatoes and mayonnaise for tradition’s sake, or freshen it up with a light lettuce and cucumber salad.

Anthony Bourdain explores some German cuisine in the film clip below, and it’s well worth a watch if you’re interested:

CLICK HERE to see this dish as part of a meal plan.

Ingredients:

Sausages
650g pork mince
1 tsp harissa
1 tsp smoked paprika
1 tsp ground fennel
1 tsp white pepper
2 cloves garlic
salt
oil for frying

Method:

First, soak 10 skewers in water for a minimum of 1 hour (make sure your skewers fit within the pan you’ll be using – you may need to chop them down).

To make the sausages, first toast the smoked paprika and ground fennel seeds in a warm non-stick pan. Set aside to cool.

In a large mixing bowl combine the pork mince, crushed garlic, harissa, salt, pepper and the cooled spices. Mix thoroughly so all the mince is coated and has taken on the deep red colour of the paprika and harissa.

Next, take one of the wetted skewers and form a sausage shape around the top third of the skewer. Repeat until you have 10.

To cook the sausages heat a griddle pan over a medium-high heat, brush lightly with oil, and cook for 3-4 minutes on each side. Serve with sauerkraut.

porksausages3

DELICIOUS ADDITIONS:

A dash of cumin, if anything – these sausages are pretty good as they are!

SERVING SUGGESTIONS:

Crispy potatoes and sauerkraut.

Chips and mayonnaise (Frites mit mayo) for a true German meal.

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