The Liberated Kitchen, redux

Celiac.com Sponsor (A13):
This post is part of Kelly the Kitchen Kop's Open Original Shared Link!

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 Open Original Shared Link 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

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

UPDATE 5/11/11 - Open Original Shared Link!