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Pork, fennel and rosemary sausages

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HERE'S HOW WE MAKE IT

Our favourite sausages are flavoured with the same herby aromatic flavourings that make porchetta so alluring when you smell it cooking by the roadside in Italy. We make a flavour base of chopped rosemary, crushed fennel, garlic, salt and pepper and then hand it over to the experts at Lucas Meats to turn into impeccable, rustic sausages, with just a little rice flour to bind.  Gentle cooking is the key to bringing out their best - we find low and slow in a dry frying pan works well but you could grill, barbecue or even oven bake them, turning regularly until brown all over. Defrost before cooking. Small is 500g of sausages, large is 1kg.

INGREDIENTS

Pork, salt, pepper, rosemary, fennel seeds, garlic, salt, pepper, ground rice.

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 PER 100GPER SERVE
ENERGY  
PROTEIN  
FAT TOTAL  
- SATURATED  
CARBS  
- SUGARS  
SODIUM  

SIZES

Small:
Serves two adults
Large:
Serves 4-5 adults or an older/larger family

GOES WITH

Serve with mash and a salad or in a split Bread and Butter panini with chutney and slaw.

PREP, COOK AND SERVE

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