Ingredients:

  • 1 pound (450g) ground pork (preferably shoulder)
  • 2 teaspoons fennel seeds
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes (optional)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/4 cup (60ml) white wine or chicken broth
  • Zest of 1 lemon
  • 1 tablespoon olive oil (for cooking)

Instructions:

  1. Gather and measure all ingredients. Toast fennel seeds in a dry skillet until fragrant.
  2. In a mixing bowl, combine ground pork, toasted fennel seeds, salt, black pepper, crushed red pepper flakes, garlic, parsley, thyme, white wine, and lemon zest. Mix thoroughly with your hands or a spatula until well combined.
  3. Transfer the mixture to the refrigerator for about 1 hour to enhance flavor and firm up the mixture.
  4. Heat olive oil in a skillet over medium heat. Form sausage patties or cook small spoonfuls of the mixture to test for seasoning. Cook until browned and cooked through, about 5-7 minutes per side (or until the internal temperature reaches 160°F/71°C).
  5. Enjoy immediately or allow to cool before storing in the refrigerator or freezer.