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Donal Skehan
Pork Sausage & Fennel Burgers | DonalSkehan.com
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Pork Sausage & Fennel Burgers

August 05

As an alternative to the beef burger, give the pork sausage patties a go! Spiked with fennel and topped with roasted peppers, they are particularly delicious cooked over a hot BBQ. Add a pinch of dried red pepper flakes if you like them spicy but the addition of a slice of scamorza cheese is essential for that stringy melted cheese moment as you take your first bite.

  • serves Serves 4
  • time 1 hour 10 mins

Method

  1. 1. Preheat the oven to 190°C/170°C fan/375°F/Gas Mark 5.
  2. 2. Place a small pan over a medium high heat and add the fennel seeds, black pepper and chilli flakes. Dry toast them for about 30 seconds - 1 minute until fragrant then add the olive oil and garlic to the hot pan and cook for a further minute.
  3. 3. Pour the mixture into a medium sized bowl and allow to cool slightly.
  4. 4. Once cool, add in sausage meat, parsley and lemon zest and mix everything together really well - doing this with your hands makes this much easier!
  5. 5. When thoroughly mixed, shape into 10cm patties and set aside in the fridge for 30 minutes.
  6. 6. For the potatoes, place into a large pan of cold salted water and bring to the boil. Simmer for 5 minutes then remove from the heat, drain and set aside to steam for 10 minutes.
  7. 7. Place the potatoes on a large baking tray and mix with the olive oil and oregano. Season well and roast for 25 minutes.
  8. 8. Place a large heavy frying pan over a medium heat and add a drizzle of oil. Once hot add the sausage patties and cook for 5 minutes each side, until cooked through and golden brown. Add a slice of the smoked scamorza cheese and allow to melt, cooking for a further minute or 2.
  9. 9. To assemble, mix the mayonnaise with the lemon zest and 25g of parmesan and spread on the top & bottom of each toasted bun. Top each bottom half with a cheese covered sausage patty then garnish with the sliced peppers, rocket and basil leaves.
  10. 10. Remove the potatoes from the oven and toss with the parmesan then serve with the sausage burgers.

Ingredients

For the burgers:
20 oz fennel pork sausages
1 tsp fennel seeds
1 tsp ground black peppercorns
1 tsp chilli flakes
1 clove of garlic
Olive oil
Small handful parsley, finely chopped
Zest of ½ a lemon

For the baby potatoes:
18 oz waxy baby potatoes
4 tbsps olive oil
1 tbsp dried oregano
2 oz parmesan

For the lemon and parmesan mayonnaise:
6 tbsp mayonnaise
Zest of ½ a lemon
2 tbsp parmesan, finely grated

To serve:
4 x ciabatta rolls, toasted
4 oz smoked scamorza cheese, sliced
4 oz jarred roasted peppers, drained and thinly sliced
Large handful rocket leaves
A few basil leaves, to garnish

For the burgers:
550g fennel pork sausages
1 tsp fennel seeds
1 tsp ground black peppercorns
1 tsp chilli flakes
1 clove of garlic
Olive oil
15g parsley, finely chopped
Zest of ½ a lemon

For the baby potatoes:
500g waxy baby potatoes
4 tbsps olive oil
1 tbsp dried oregano
50g parmesan

For the lemon and parmesan mayonnaise:
100g mayonnaise
Zest of ½ a lemon
25g parmesan, finely grated

To serve:
4 x ciabatta rolls, toasted
100g smoked scamorza cheese, sliced
100g jarred roasted peppers, drained and thinly sliced
50g rocket leaves
A few basil leaves, to garnish