Rosemary Fennel and Pork Sausage Rounds
Serves
6
Total Time
40mins
Calories
348
Fragrant fennel and rosemary sausage rounds take your humble breakfast menu up a notch, without all the effort!
- Parmesan cheese30 gcubed
- Lard20 g
- Red onion1
- Garlic clove2
- Whole wheat bread80 g
- Pink himalayan salt flakes2 teaspoons
- Fresh rosemary2 sprigsleaves of
- White pepper1 teaspoon
- Fennel seeds1 teaspoon
- Minced pork500 g
Ingredients
- 1. Pre-heat oven - 200°C
- 2. Place a little bit of lard into each hole of a 12 cup muffin tin
- 3. 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
- 4. Blitz with MC in place 10 sec, speed 8
- 5. Then add lard to the TM5 bowl
- 6. Blend with MC in place 3 sec, speed 8
- 7. Then add minced pork to the TM5 bowl
- 8. Blend 10 sec/Reverse/speed 6 or until well combined. Repeat if needed
- 9. Place muffin tin into hot oven just long enough to melt the lard
- 10. 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
- 11. Bake until fragrant - 20 min, 200°C
- 12. Serve hot
Method
Make this recipe in the Fresco Recipes App
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