These little sausages are both tasty and extremely nutritious and surprisingly contain no ‘filler’ ingredients. They are flavoured with fruity dried apricot and orange zest and sophisticated fennel and tarragon. The pine nuts are FULL of all kinds of fantastic vitamins and minerals.
- 100g fennel bulb, roughly chopped
- 100g onion, roughly chopped
- 25g pine nuts, lightly toasted
- 6 dried apricots, roughly chopped
- 2 cloves of garlic, roughly chopped
- 1 tsp dried tarragon
- 1 tsp orange zest
- 500g pork mince
- Fresh black pepper
- Oil for frying
Put all the ingredients except the mince into a blender and process until very finely chopped.
In a mixing bowl, mix the mince, fennel mixture and black pepper together thoroughly.
Taking ping-pong ball sized lumps (or a little smaller), form the mixture into sausages (or little patties if you prefer).
Fry the sausages on a low heat, turning regularly, until golden brown and cooked through.
These can be frozen after they have been fried.
Makes about 20 sausages.
[Recipe adapted for baby led weaning from Saga’s Pork, Apricot and Fennel Burgers.] –>