The sage and the fennel seeds give these sausage cakes a lovely Italian flavour.
Serves 4 – 6
1 kg pork mince
2 Tbs finely chopped fresh sage leaves
1 tsp freshly grated nutmeg
1 tsp fennel seeds
sea salt and freshly milled black pepper
a knife point of cayenne
3 Granny Smith apples, peeled and cut into 6 wedges each, tossed in lemon juice
1 Tbs brown sugar
1 tsp ground cinnamon
Place the minced pork, sage, nutmeg, fennel seeds, sea salt, freshly milled black pepper, and cayenne into a large bowland gently mix with your hands. You should shape 16 cakes. Fry the cakes in sunflower oil in batches in a large frying pan over medium heat until well browned. This should take about 4 minutes per side. Keep warm on a plate. Fry the apples in another pan in a generous pat of butter. Tossing them as they brown. Sprinkle the brown sugar and cinnamon over apples and cook to glaze the apples. Return the sausage cakes to the pan to skillet to warm up. Garnish with a sprig of fresh sage.
Michael’s wine recommendation – click here