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Pork & Fennel Sausage Patties

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domesticactivist

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[img]http://www.theliberatedkitchenpdx.com/images/sausage_patties/sausagepatties001.jpg[/img]
This post is part of Kelly the Kitchen Kop's [url="http://kellythekitchenkop.com/2011/05/real-food-wednesday-5411.html"]Real Food Wednesday[/url]!

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 [url="http://www.taylor-madefarms.com/index.html"]Taylor-Made Farm[/url] in Lebanon, OR, and it is delish! We're so fortunate here in Portland to have awesome local farmers.

[b]Pork & Fennel Sausage Patties[/b] 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

[list=1]
[*]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.
[/list]

UPDATE 5/11/11 - [url="http://theliberatedkitchenpdx.com/recipes/pork-fennel-sausage-patties-take-2/"]Now with 25% liver[/url]!
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