Fennel and Ginger Sausages
19th October 2020
Blandy's Fennel and Ginger Sausages
We’re celebrating sausages this month. After all, who doesn’t love these perfect portable food parcels? There are loads of varieties including Vegan options these days. According to 'Italian Barrel', “In fact, the first sausages date back to a region called Mesopotamia. This area roughly equates to where modern-day Iraq, Kuwait and some of Saudi Arabia are today. The dominant culture within this region was the Sumerians. It is these guys who take credit for inventing the sausage at some point around 3100BC.” Now sausages are popular all over Europe with different countries being known for unique varieties like the German bratwurst and French saucisson.
Our own British sausages come in plenty different flavour combos. Our head chef recommends pork & leek for its classic and firm status as a favourite. Also, venison for the rich flavour that works well with sauces. But his all-time favourite is fennel and ginger, which you can try to make at home with this recipe:
350g Pork mince
20g Dried fennel
20g Fresh ginger
10g Fresh parsley
Serves 2 - 3 as part of a main meal
Add all dry ingredients together before adding to the pork. Mix together thoroughly and evenly.
Grate the fresh ginger into the mix and again mix thorough.
Finally chop the parsley finely and again mix until evenly mixed through.
Add the mixture into a piping bag with a round nozzle. Squeeze into the casings and tie off each end.
Cook using your favourite method. We like a pan fry in oil for 10-12 minutes or until thoroughly cooked. Be sure you’re turning frequently, so they don’t burn.
Serve with thick-cut chips and steamed garden veg in a fresh brioche bun, lightly toasted.