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Pork & Fennel Sausage Patties

Posted by domesticactivist, in Recipes, GAPS 05 June 2011 · 132 views

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This post is part of Kelly the Kitchen Kop's Real Food Wednesday!

I really wanted to make these sausages for breakfast, but it just never worked out. So I made them for dinner!

If you are sensitive to eggs or don't have any, you can leave them out. I just put them in to stretch the pork. I might even add 4 eggs next time. The herbs are also flexible - add more if your family likes a more herby sausage and less if they like plain better.

My pork came from Taylor-Made Farm in Lebanon, OR, and it is delish! We're so fortunate here in Portland to have awesome local farmers.

Pork & Fennel Sausage Patties serves 4
1.5 lb ground pork
3 eggs
1 bulb fennel, minced
3 T fresh sage, minced
2 T fresh Italian parsley, minced
salt and pepper to taste

  • Combine all ingredients in bowl.
  • Using either a stand mixer or your hands, mix thoroughly.
  • Form into 4 inch patties.
  • Fry over medium heat until juices run clear.

UPDATE 5/11/11 - Now with 25% liver!

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