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Pork, apple & fennel sausage patties


  • Heat a little vegetable oil in a large heavy-bottomed pan and cook the apples and spring onions until tender, regularly stirring.  Then add the ground fennel seeds, toss well and briefly cook.
  • Place the mince in a large bowl with the sautéed vegies, 2 tbsp chopped parsley and seasonings. Mix well, adding the egg if needed, and (using wet hands) form the mixture into patties. 
  • Heat a thin layer of olive oil in the pan and cook the patties on both sides, being careful not to overcrowd. Then drain well on kitchen paper towels.
  • Gently toss the tomatoes, red onion and avocado with the balsamic, a splash of olive oil and seasonings to taste. Mound the salad on a large plate (or individual plates), top with the sausage patties and a sprinkling of parsley, and serve with a dollop of mustard alongside and a mound of mash.


  • vegetable oil
  • 3 Granny Smith apples, peeled, cored & finely diced
  • 4-6 spring (green) onions, finely chopped
  • 2 tspn fennel seeds, coarsely ground (using a mortar & pestle, if possible)
  • 1 kg lean pork mince
  • 3-4 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • 1 egg (optional)
  • olive oil
  • 2 ripe red tomatoes, cored & cut in wedges
  • 1 small red onion, finely sliced
  • 1 avocado, cut in chunks
  • balsamic vinegar
  • grain mustard

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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