Rosemary Fennel and Pork Sausage Rounds

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Fragrant fennel and rosemary sausage rounds take your humble breakfast menu up a notch, without all the effort!

Inspired by:

recipe updated 8 Oct 2019


  • Parmesan cheese icon
    Parmesan cheese
    30g (about 3¼ tbsp)
  • Lard icon
    20g (about 1½ tbsp)
  • Red onion icon
    Red onion
    1 (135g)
  • Garlic clove icon
    Garlic clove
  • Whole wheat bread icon
    Whole wheat bread
    80g (about 5½ tbsp)
  • Sea salt icon
    Sea salt
    2 tsp (13g)
  • Fresh rosemary icon
    Fresh rosemary
    2 sprigs
  • White pepper icon
    White pepper
    1 tsp (2g)
  • Fennel seeds icon
    Fennel seeds
    1 tsp (2g)
  • Minced pork icon
    Minced pork
    500g (about 2⅛ cups)


  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Mini muffin pan - 12-hole
  • kCook icon TM5 bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Fill a clean mini muffin pan with lard
  3. Add red onion, garlic clove, parmesan cheese, whole wheat bread, sea salt, fresh rosemary, white pepper and fennel seeds to the TM5 bowl
  4. Fit TM5 bowl to TM5
  5. Blitz - approx 10 sec, speed 8
  6. Then add lard to the TM5 bowl
  7. Blend - approx 3 sec, speed 8
  8. Then add minced pork to the TM5 bowl
  9. Blend - approx 10 sec, reverse speed 6
  10. Melt mini muffin pan
  11. Transfer content of TM5 bowl to mini muffin pan and press down
  12. Bake until fragrant - 20 min, 200°C
  13. Let cool briefly
  14. Serve
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